Join Fresh Dish Foodie, Whitney, as she shows you how to prepare this versatile dish that can be enjoyed any time of day.
If you're enjoying your Shakshuka for breakfast, serve it with a slice of toast. If you're enjoying your Shakshuka for dinner, try it with some warm pita bread.
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What you need:
- 1 1/2 tbsp extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1/2 red, orange, or yellow bell pepper, thinly sliced
- 1/4 small bunch cilantro, stems removed, chopped
- 2 small cloves garlic, thinly sliced
- 3/4 tsp ground cumin
- 1/2 tsp paprika
- Pinch of red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 15-ounce can crushed tomatoes
- 4 large eggs
What to do:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add about ¾ of the cilantro, garlic, cumin, paprika, and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic has softened and everything is well combined.
- Preheat the oven to 375°.
- Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the sauce thickens slightly, about 15-20 minutes. Season with salt and pepper.
- Use the back of a spoon to make 4 indentations in the sauce, 1 to 2 inches apart. Crack an egg into each. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15-20 minutes. Season with salt and pepper and top with cilantro.
