Shakshuka
Shakshuka
Shakshuka is a flavorful and hearty North African and Middle Eastern dish featuring poached eggs in a spiced tomato and vegetable sauce. It's perfect for breakfast, brunch, or even a light dinner. Serve it with crusty bread or pita to soak up the rich, aromatic sauce.
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Ingredients
- 3 Tbsp olive oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 2 jalapeños seeded and diced
- 4-5 ribs celery diced
- 2 tsp salt
- 2 Tbsp smoked paprika
- 1 ½ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp freshly cracked black pepper
- 4 cloves garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, with juices
- 2 Tbsp tomato paste
- 1 lemon zested + 1 Tbsp juice
- 2 tsp sugar
- 1 cup water as needed
- 3 eggs optional
- 2 Tbsp fresh parsley for garnish
Instructions
Prepare Aromatic Base
- Preheat the oven to 350°F (175°C).
- Heat 3 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Add the diced onion, red bell pepper, jalapeños, and celery. Sprinkle in 2 teaspoons of salt, 2 tablespoons of smoked paprika, 1 ½ teaspoons of cardamom, ¼ teaspoon of cinnamon, ¼ teaspoon of cayenne pepper, 1 teaspoon of oregano, 1 teaspoon of cumin, and ½ teaspoon of freshly cracked black pepper.
- Sauté for 10-12 minutes until the vegetables soften and the spices become fragrant.
Build the Sauce
- Stir in 4 minced garlic cloves, 1 can of fire-roasted diced tomatoes (including juices), 2 tablespoons of tomato paste, the zest and juice of 1 lemon, and 2 teaspoons of sugar.
- Simmer for 10 minutes to allow the flavors to deepen.
- Adjust the sauce consistency by adding up to 1 cup of water, depending on your desired thickness.
Add Eggs (Optional)
- Using the back of a spoon, create small wells in the sauce. Crack 3 eggs into the wells, spacing them evenly across the skillet.
Bake to Perfection
- Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or to your preference).
Garnish and Serve
- Remove the skillet from the oven and sprinkle with 2 tablespoons of fresh parsley and a dash of freshly cracked black pepper.
- Serve warm with crusty bread or pita for dipping.
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