What is Shakshuka?
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.
EQUIPMENT
INGREDIENTS
- 3 tablespoons olive oil
- 1 large onion diced
- 1 large red bell pepper diced
- 4 garlic cloves grated
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder or cayenne
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can whole peeled tomatoes (28-ounce)
- ¼ cup cilantro or parsley plus more for garnish
- 6 large eggs
DIRECTIONS
- In a 10-inch cast-iron skillet over medium heat, add oil. When the oil is hot, add the onion and bell pepper. Cook, stirring occasionally, until vegetables are very tender and lightly browned, about 12 to 15 minutes.
- Add the garlic, paprika, cumin, chili powder, salt, and pepper. Cook, stirring constantly for 2 minutes.
- Stir in the tomatoes, using a wooden spoon to break up into small chunks. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer until mixture is slightly reduced, about 20 minutes. Stir in parsley.
- Using the back of a large spoon, create a well slightly larger than an egg. Place one egg in the well. Repeat the process with the remaining 5 eggs. Cover and cook until the egg whites are set but the yolks are still runny, about 12 to 15 minutes. Garnish with parsley and serve immediately with crusty bread.
NOTES
- If you are concerned about getting eggshells into your pan, you can crack your eggs into a small bowl first and then bowl the egg from the bowl into the well.
- A large sauté pan will work just as well if you don’t have a cast-iron skillet.
- While I love serving this with crusty bread, garlic bread is also a delicious option!
- Other vegetables such as mushrooms, spinach, kale, and brussels sprouts make a great addition to the shakshuka. Just make sure to cook them with the onion and bell pepper, so all the moisture is cooked out.
- If you’re a fan of cheese, a sprinkling of mozzarella cheese, feta cheese, or goat cheese goes well with this shakshuka recipe.
- For a prettier dish, try straining the egg in a fine-mesh sieve before adding it to the pan to keep your whites from looking messy on top of the tomatoes. Doing so allows any runny whites to pass through the sieve, leaving only the firmer egg whites behind.
- If you find shakshuka too acidic for you, try lightening it up by simmering it with honey.