Serves: 4-5 Level: Easy
- 2 tbsp olive oil
- 1 brown or white onion, peeled and diced
- 1 clove garlic, minced
- 2 medium red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sugar
- 6-7 eggs
- 1 tbsp fresh chopped coriander / cilantro
- 1/2 tbsp fresh chopped parsley (optional, for garnish – possibility to use coriander as well)
- 1 tbsp harissa pasta (optional – very spicy)
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion and garlic, sauté for a few minutes until the onion begins to soften. Add red bell pepper and continue to sauté for 5-7 minutes.
- Add tomatoes to pan. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more Harissa for a spicier shakshuka.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” style on top of the tomato sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
- If you like your shakshuka eggs more runny, let the sauce reduce for a few minutes before cracking the eggs on top – then, cover the pan and cook the eggs to taste.
- Garnish with the chopped parsley, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. Serve with warm crusty bread or pita, and a green side salad.