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–+ servings

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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Cook Time 38 minutes
Total Time 38 minutes
Cost $25.56
Servings 6

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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