Photo by Dana Tentis/Free Range
Description:
Shakshuka is a warm and spicy breakfast dish with roots in Tunisia, but it is now a staple all over North Africa and the Middle East. The dish stars poached eggs in a chunky tomato and bell pepper sauce with rich spices. I used a recipe from “Downshiftology.”
Ingredients:
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 can of whole peeled tomatoes
2 tbsp olive oil
2 tsp paprika
1 tsp cumin
1⁄4 tsp chili powder
6 large eggs
Salt and pepper to taste
1 small bunch of cilantro, chopped
Directions:
Heat up the olive oil in a large pan over medium heat.
Add the bell pepper and onion and sauté until the onion is translucent.
Add the garlic and spices and cook for an additional few minutes until fragrant.
Pour the tomatoes into the pan and break them up with a wooden spoon. Season with salt and pepper and bring to a simmer.
Make small wells in the sauce for the eggs and add the eggs into the pan. Cook covered for about 5 minutes or until the eggs are to your liking.
Garnish with cilantro and serve.