Shakshuka is a tasty North African dish that has become popular all over the Middle East, especially in Israel. The name of the dish comes from a Berber word that means “mixture.” The main ingredients are eggs and diced tomatoes, making it dairy free, nut free, vegetarian and, of course, gluten-free. Try it for breakfast, lunch, or dinner.
- 1 tbsp Olive oil
- ½ Onion, diced
- 1 Clove garlic, minced
- 1 Red bell pepper, chopped
- 4 cups Diced tomatoes
- 2 tbsp Tomato paste or purée
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 pinch Cayenne pepper
- 8 lge Eggs
- ½ tsp Fresh parsley, chopped for garnish Optional
- pinch Sugar
- Sea salt to taste
- Fresh ground pepper to taste
- In a large frying pan, heat the oil over medium heat. Add the onion and sauté until translucent, 4–5 minutes. Add the garlic and sauté until fragrant. Add the bell pepper and sauté until softened, about 12 minutes.
- Stir in the tomatoes, tomato paste (tomato purée), chili powder, cumin, paprika, cayenne, sugar, and salt and black pepper to taste. Stir and simmer over medium heat until it starts to reduce, about 10 minutes.
- Crack the eggs into the tomato mixture, spreading them evenly. When you add the eggs will depend on if you want the eggs cooked soft, medium, orhard.
- For hard-cooked eggs: Cover the pan and simmer until the eggs are fully cooked, 10–15 minutes. Keep an eye on the sauce to make sure it doesn’t reduce too much, which can lead to burning.
- For soft to medium eggs: Let the sauce reduce for a few minutes uncovered, before cracking the eggs on top. Cover the pan and cook for 7minutes for medium eggs, 5 minutes for soft eggs with runny yolks.
- Serve hot. Garnish with chopped parsley, if desired.
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