Shakshuka literally means “a mixture”. It is a tradition North African and Middle Easter dish. It's made with tomato onions and spices as a base and then poached eggs within it.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 can of beans, drained and rinsed (optional)
- ¼ teaspoon sea salt
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon pili pili
- 1 large can crushed tomatoes, preferably fire-roasted.
- 2 tablespoons chopped fresh cilantro or parsley for garnish
- Freshly ground black pepper, to taste
- 5 to 6 large eggs
- ½ cup crumbled feta
Can be eaten with pita bread or Injera
1. 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.
2. Add the garlic, tomato paste, Pili Pili spice and cumin. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes
3. Add the beans and mix well
4. 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.
5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
6. While your eggs are cooking finely chop your parsley or cilantro and crumbled the feta.
7. Once eggs are cooked top your dish with toppings and its ready to serve! Eat it with the bread of your choice.