This spiced egg and tomato dish seems to have origins everywhere - North Africa, the Ottoman Empire, Spain, the Middle East. No matter where it actually started, one thing is for sure - Shakshuka makes a great meal any time of the day.

Olive Oil
1/2 medium Onion, diced
1 large Red Bell Pepper, diced
1 15 oz can Stewed or Whole Tomatoes
1 Tbls Paprika
1 Tsp Ground Cumin
1/2 Tsp Cayenne Pepper
2 -3 Eggs
Parsley and Cilantro, chopped

Note - if you want to use cast iron, only use a well seasoned pan otherwise the acid from the tomatoes will react with the iron. Do not let the finished dish sit for a long time in the pan or simmer for long periods of time.

You can dress up shakshuka a number of ways - sprinkle feta over the top, use smoked hot paprika, serve with a crusty slice of bread. I have even replaced the eggs with Hearts of Palm for vegetarian friends. You can even use Matbucha as your base to build on.  Once you learn the basic recipe, you can adapt it to ingredients you have on hand or experiment with different flavor combinations. 


Place a medium saucepan over medium heat.

Pour 1 - 2 Tbls olive oil and let warm. Add onions and saute until onions become translucent. Next, add red peppers. Cook until the peppers are soft, about 10 minutes.

Pour in the canned tomatoes, with their juices. Season with paprika, cumin, cayenne, and salt to taste.

Reduce heat and let simmer until the tomatoes are soft and you can break them up with a wooden spoon, about ten minutes. Taste and add more salt or spices, if needed.

Crack an egg into a small bowl. Make a well in the tomato mix. Slide egg in so that it is nestled into the tomatoes. Repeat with remaining eggs. We comfortably fit two eggs in the pan, but could have squeezed in a third. Cover pan.

Cook eggs until preferred doneness. I like a runny yolk so I waited until the egg whites directly touching the yolk turned white before shutting off the heat. Serve with a garnish of cilantro and parsley.



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