Shakshuka. A one-skillet wonder that involves eggs gently poached in a tomato sauce spiced with cumin, paprika, and harissa. As a staple of Egyptian, Tunisian, and Moroccan fare — folks enjoy it for dinner as often as they do for breakfast.
For an extra layer of smoky flavor, try grilling your peppers first. Then peel and chop the grilled peppers before adding them to a skillet with onions. Toss you shakshuka into the oven (or top with a lid) for perfectly gooey egg yolks. Finish with globs of goat cheese.
We also suggest sopping up all that delicious sauce with bread. , perhaps? And for a meatier meal, add small Merguez Meatballs .
- 1h 30m
- 1 onion
- 5 cloves garlic
- 1 bell pepper
- 3 tbsp. extra virgin olive oil
- 1 tsp. harissa spice
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. ground turmeric
- 14 oz crushed tomatoes
- 14 oz diced tomatoes
- 1 tsp. raw honey
- 1 tsp. red wine vinegar
- 1 tbsp. coarse sea salt
- 1/2 tsp. ground black pepper
- 6 eggs
- 2 oz goat cheese
- 1/4 bunch flat-leaf parsley
- 1 baguette
- Peel and dice the onion. Peel and mince the garlic. Seed and dice the bell pepper.
- In a large, oven-safe skillet, heat the olive oil in a large skillet over medium high heat. Add the onions and cook until they begin to brown, about 10 minutes. Add the bell peppers, reduce the heat to medium and continue to cook for another 10 minutes, or until the peppers and onions are very soft. Add the garlic and cook for one minute more.
- Add the harissa, cumin, paprika and turmeric to the pot and let its flavors release for about one minute. Add the tomatoes, honey, red wine vinegar, sea salt and fresh pepper and stir to combine.
- Let it simmer for about 30-40 minutes, stirring occasionally, until the tomato sauce is quite thick. Taste and add more salt and pepper if needed. Remove the skillet from the heat.
- Preheat your oven to 350F.
- Make a hole for each egg in the sauce and carefully crack an egg into each one.
- Put the skillet in the preheated oven for 7-10 minutes to finish cooking. They will look slightly undercooked when they are actually cooked through, so watch them closely.
- Remove the skillet from the oven, crumble goat cheese on top, and sprinkle with parsley. Serve immediately with a hunk of bread for dipping.