Shakshuka is so versatile, as it can be served for breakfast, lunch or dinner! I usually serve it for a late breakfast, brunch. It originally came from North Africa (Tunisia), and has quickly become a popular Middle Eastern dish, particularly in Israel.

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp of chili flakes (optional for extra spice)
• 2 tablespoons tomato paste
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and freshly ground black pepper, to taste
• 1 small bunch fresh parsley, chopped
• crusty bread or pita, for serving

 

Pre-heat oven to 375 degrees F.

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and cook for 5 minutes or until soft. Then add the onion and cook for another 5 minutes until the onion is translucent.

Add garlic and spices and tomato paste 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.

Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Garnish with chopped cilantro and parsley.

** Recommend using a cast iron skillet

** You can top with feta but that’s optional (I usually don’t)