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 15 can beans, drained and rinsed (any kind)
- ¼ teaspoon fine 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
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.