Shakshuka

4 Servings
50 min

Brunch is Served: Shakshuka. It's one of those recipes I really like, but haven't had it in more than a year! It's basically eggs poached in red peppers and tomato sauce, a very popular dish in the Middle East, that has originated from North Africa -- but I obviously made it my own way.


You can really create your own version by adjusting the spices (I use a lot of cumin for enhanced flavors) and toppings (in this case I used feta and cilantro).


You can always experiment with different cheese, like halloum, which gives the shakshuka a really nice gewy texture, or even with the sauce itself, like a drizzle of pesto sauce!

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients

For the eggs

  • - 2 onions diced
  • - 2 red peppers diced
  • - 1x 28oz can whole tomato (smash it to control consistency - can use diced tomatoes too)
  • - Red pepper salsa (to taste)
  • - 4 eggs
  • - 2 tsp cumin
  • - 2 tsp paprika
  • - dash of harissa (to taste)
  • - salt & pepper (to taste)

For the toppings

  • - Feta Cheese (optional)
  • - Zaatar (optional)
  • - Handful of cilantro (optional)

Instructions


- Heat oil in cast iron pan (high heat - can use regular pan if cast iron not available)
- Sautee onions and red peppers until onions are translucent, before caramelization
- Add whole tomato can + red pepper salsa and let cook on medium heat
- Add spices: cumin, harissa, paprika, salt and pepper
- Once sauce is starting to bubble up, reduce heat to medium and carve out some pockets for eggs
- Crack eggs in and cover for 3-4 min
- Once eggs are cooked, uncover, add feta and sprinkle zaatar and cilantro
- Serve with bread or just by itself

Comments

  • Debi Debi on Sep 21, 2021

    I’m always seeking new cuisines to try with my own family. Additionally, as the facilitator of Homeschool Whisperer FB Group, one of my weekly themes is Tasty Tuesday. So I’m going to post yours there🌻😁

    • Nour Kay Nour Kay on Sep 22, 2021

      Thank you Debi! Glad to hear you like this recipe! Sure feel free to repost it, please share with me the link :)

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