|yellow onion, diced
|green bell pepper, diced
|red bell pepper, diced
|garlic cloves, minced
|Optional pinch of red pepper flakes
|28-ounce can of whole peeled tomatoes
|Salt and pepper, to taste
|small bunch of fresh cilantro, chopped
|small bunch of fresh parsley, chopped
Looking for a way to spice up your breakfast or brunch menu? Shakshuka is a flavorful, easy, and quick dish with poached eggs in a tomato sauce that will please your palate!
Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!
- We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
- Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
- Feel free to add cheese as desired!
- If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
- Bread is often served with shakshuka.
- Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
- Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
- Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
- Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
- Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
- Uncover and remove from heat. Top with chopped parsley and cilantro.
- Serve & enjoy!