Shakshuka is an amazing north African dish that packs a ton of flavor but is easy on the wallet. There’s a really good chance that you have all of these ingredients in your fridge and pantry right now.
- 4-5 cloves of garlic
- 1 onion chopped
- 1 large red bell pepper diced
- 1 TBSP olive oil
- 1/2 tbsp of cumin, paprika and chili powder
- 1 can of diced tomatoes 14.50z with liquid
- 1/2 container of fresh grape tomatoes
- 4 eggs
- Crusty bread.
In a sautee pan heat 1 TBS of olive oil over medium heat saute the garlic, diced pepper and onions for 2-3 minutes or until they soften. Preheat the oven to 350. Add half a tablespoon of each spice to the pan and cook for another 1-2 minutes. Add the fresh tomatoes along with the entire can of diced tomatoes, Don’t drain the juice.
Put a lid on your pan and place in the oven and bake for 30 minutes. During the last 5-7 minutes of cooking the shakshuka put your bread in the oven so its warm. After the 30 minute cooking time transfer the pan back to the stove top and place over a medium low heat. Make a couple of little holes with a spoon and crack your eggs directly into the pan. Place the lid back on top of the pan and cook for another 2 -3 minutes or until eggs reach desired temp. Ideally you want them still a little runny.
The key to this dish is timing. Make sure you have your hot crusty bread ready and drinks on the table so that you can take the pan to the table while the eggs are still the perfect temperature. Use the crusty bread to scoop up the mixture and if you like feel free to spice it up with an added 1/2 teaspoon of cayenne pepper or add a little hot sauce at the table.
Subjects to change 