★★★★★ 1
a recipe by
Lori Loucas
San Diego

This is a super easy version, that goes together really quickly but has big taste!

★★★★★ 1
serves 6
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For shakshuka

  • 3 Tbsp
    olive oil, extra virgin
  • 1 md
    onion, chopped
  • 1
    green bell pepper, chopped
  • 1
    yellow bell pepper, chopped
  • 4 clove
    garlic, minced
  • 1/2 tsp
    ground cumin
  • 1 tsp
    sweet paprika
  • 1 tsp
    ground coriander
  • 1/8 tsp
    crushed red pepper flakes, to taste
  • 6 c
    tomatoes, chopped (about 4 large)
  • 1/2 c
    tomato sauce
  • 6 lg
  • 1/4 c
    flat-leaf parsley, chopped
  • 1/4 c
    fresh mint, chopped

How To Make shakshuka

  • 1
    Heat oil in a 12 inch cast iron skillet. Add the first 8 ingredients (onion-red pepper). Season with salt and pepper. Saute until the veggies have softened somewhat, about 3-4 minutes.
  • 2
    Add the chopped tomatoes and tomato sauce. Stir to combine. Let come to a boil, reduce heat to a simmer. Cover and let cook about 15 minutes. Remove lid and allow some of the liquid to cook off. The sauce will thicken a little bit. Adjust seasoning.
  • 3
    Make 6 little wells in the sauce, spacing them out evenly. Crack an egg into each well. Cover the pan and cook, at a simmer, until the whites have set but they yolks are still runny.
  • 4
    Meanwhile, combine the parsley and mint in a small bowl. When ready to serve, spoon each individual serving into a shallow bowl. Sprinkle the fresh herb mixture over the top. Serve with warm pita or crusty baguette slices.

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