Shakshuka is a dish found throughout North Africa and features eggs poached in a luscious tomato-based sauce, sometimes with onions and peppers. It takes only 30 minutes to make this delicious meal, which is versatile enough to serve for breakfast, brunch, or dinner.
Vegetarian, Gluten Free
Serves 2-4
Ingredients
- 2 tablespoons olive oil
- 1 onion, julienned
- 1 red bell pepper, julienned
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon red pepper flakes (optional)
- 1 28-oz can of whole peeled tomatoes, with their juices
- 1 cup of fresh spinach, chopped
- 4 extra large eggs (can increase to 6 if desired)
- Salt and pepper to taste
- Garnish: chopped basil, cilantro, or parsley
Directions:
- Preheat the oven to 375 degrees. Heat olive oil in a large oven-proof pot* over medium heat. Add the chopped bell pepper and onion and cook for 10 minutes.
- Add the garlic and spices and stir to combine. Allow the spices to perfume for 1 minute, then add the can of tomatoes and their juices to the pot, squeezing the peeled tomatoes a few times as you drop them in. Continue to break down the tomatoes with a wooden spoon until the mixture begins to boil. Season with salt and pepper. Lower the heat and allow to simmer for an additional 10 minutes.
- Using your wooden spoon, create 4 wells in the mixture and crack one egg into each well. Place the pot into the oven and bake until the egg whites become opaque (about 8-10 minutes) and yolks are done to your liking.
- Garnish with chopped herbs and enjoy with pita, an English muffin or naan. You can also top this recipe with herbed goat cheese or feta for an extra indulgence.
*Note: If you don’t have an oven proof pot, or if you don’t feel like turning on your oven, you can use a lidded pot and cover the pot after adding in the eggs. Cook over medium heat for 8-10 minutes or until the eggs are to your desired doneness.
This recipe is from Home Chef and OPL Community member Kristina Shane.
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