SHAKSHUKA

Food Recipes from around the world

SHAKSHUKA

Category: Main Dish - (799)
Origin: Libya
Source: Lisa Bryan

Shakshuka is an easy, healthy meal in the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. Servings: 6

Ingredients:

▢ 2 tablespoons olive oil
▢ 1 medium onion, diced
▢ 1 red bell pepper, seeded and diced
▢ 4 garlic cloves, finely chopped
▢ 2 teaspoon paprika
▢ 1 teaspoon cumin
▢ ¼ teaspoon chili powder
▢ 1 (28-ounce can) whole peeled tomatoes
▢ 6 large eggs
▢ salt and pepper, to taste
▢ 1 small bunch fresh cilantro, chopped
▢ 1 small bunch fresh parsley, chopped

Preparation:

- Heat olive oil in a large sauté pan on medium heat. - Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.

LISA’S TIPS

- If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan

Nutrition Values: