Ingredients for Shakshouka
- Onion
- 1 tablespoon olive oil
- Garlic Cloves
- 4 large eggs
- Sweet Red Pepper
- 2 large tomatoes, grated (approximately 2 cups)
- Sweet Paprika
- Salt & Freshly Ground Black Pepper
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How to Make Shakshouka
- Heat 1 tablespoon of olive oil in a large oven-safe skillet or pan over medium heat.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 8 minutes). Season with a generous grind of black pepper.
- While the onions and garlic sauté, grate 2 large tomatoes using a coarse grater. You should have about 2 cups of grated tomatoes.
- Add the grated tomatoes, 1 bell pepper (any color), chopped, and 1 teaspoon of paprika to the skillet. Stir well to combine.
- Season the mixture with 1/2 teaspoon salt, 1/4 teaspoon cumin, and a pinch of cayenne pepper (optional). Adjust seasonings to taste.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
- After 25 minutes, crack 4 large eggs carefully onto the surface of the tomato mixture, spacing them evenly.
- Cover the skillet and cook for 4-6 minutes, or until the eggs are cooked to your liking. For runny yolks, cook for a shorter time; for fully cooked yolks, cook longer.
- Optionally, gently break the egg yolks and swirl them into the tomatoes for a richer sauce.
- Serve immediately with warm pita bread or crusty bread for dipping. Garnish with fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
8g
Carbs
4g
