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shakshuka

(3 ratings)
jostlori avatar
Blue Ribbon Recipe by
Lori L (JostLori)
@jostlori
San Diego

This is a super easy version that goes together really quickly but has big taste!

Blue Ribbon Recipe

Full of chunks of fresh vegetables and full of flavor, Lori's shakshuka is an impressive breakfast. It can also be a dinner. If you're not familiar with this North African breakfast recipe, it's made with simple ingredients like tomatoes, peppers, onions, and seasonings. Poaching eggs in the flavorful sauce elevates a poached egg. Serve with a piece of warm pita bread to soak up all the yumminess.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For shakshuka

  • 3 Tbsp
    olive oil, extra virgin
  • 1 md
    onion, chopped
  • 1
    green bell pepper, chopped
  • 1
    yellow bell pepper, chopped
  • 4 clove
    garlic, minced
  • 1/2 tsp
    ground cumin
  • 1 tsp
    sweet paprika
  • 1 tsp
    ground coriander
  • 1/8 tsp
    crushed red pepper flakes, to taste
  • 6 c
    tomatoes, chopped (about 4 large)
  • 1/2 c
    tomato sauce
  • 6 lg
    eggs
  • 1/4 c
    flat-leaf parsley, chopped
  • 1/4 c
    fresh mint, chopped

How To Make shakshuka

  • Diced onions and peppers in a skillet with oil and seasonings.
    1
    Heat oil in a 12 inch cast iron skillet. Add the first 8 ingredients (onion through red pepper). Season with salt and pepper. Saute until the veggies have softened somewhat, about 3-4 minutes.
  • Add the chopped tomatoes and tomato sauce.
    2
    Add the chopped tomatoes and tomato sauce. Stir to combine. Let it come to a boil. Reduce heat to a simmer.
  • Cover and let cook for about 15 minutes.
    3
    Cover and let cook for about 15 minutes. Remove the lid and allow some of the liquid to cook off. The sauce will thicken a little bit. Adjust seasoning.
  • Make 6 little wells in the sauce and crack an egg.
    4
    Make 6 little wells in the sauce, spacing them out evenly. Crack an egg into each well.
  • Sauce simmered until egg whites are set.
    5
    Cover the pan and cook, at a simmer, until the whites have set but the yolks are still runny.
  • Combine the parsley and mint in a small bowl.
    6
    Meanwhile, combine the parsley and mint in a small bowl.
  • Spoon each individual serving into a shallow bowl. Sprinkle fresh herbs over the top.
    7
    When ready to serve, spoon each individual serving into a shallow bowl. Sprinkle the fresh herb mixture over the top. Serve with warm pita or crusty baguette slices.
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