Shakshuka
Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. The name comes from Arabic meaning "all mixed up" or "shaken."
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 medium tomatoes, chopped (about 900g)
- 120ml tomato sauce
- 6 large eggs
- 20g chopped fresh parsley leaves
- 20g chopped fresh mint leaves
Instructions
Heat olive oil in a large cast iron skillet and add onions, peppers, garlic, spices, salt, and pepper. Cook for about 5 minutes until vegetables soften.
Add tomatoes and tomato sauce. Cover and simmer for 15 minutes, then uncover and continue cooking until the mixture thickens. Adjust seasoning as needed.
Using a wooden spoon, create 6 indentations in the tomato mixture and gently crack an egg into each one.
Reduce heat, cover the skillet, and cook on low until egg whites are set.
Uncover and add fresh parsley and mint. Serve with warm pita, challah, or crusty bread.