Classic Shakshuka

Start your mornings right with our Classic Shakshuka, a savory dish brimming with bold flavors and colors that is sure to be the talk of your next brunch.

Prep Time 15

Cook Time 30

Servings

Calories 144kcal

Author FoodFaithFitness

Ingredients

6 eggs
2 tbsp olive oil
1 red onion finely diced
3 cloves garlic crushed
1 red pepper
4 tomatoes diced
1 tsp ground cumin
2 tsp ground paprika
2 cans diced tomato
salt and pepper
1 tbsp fresh parsley chopped
1 tbsp fresh cilantro chopped

Instructions

Place the red pepper directly on the flame and let it blacken on each side. Remove from the flame and allow to cool. Use your fingers to peel off the blackened skin. Remove the top and pips. Slice the pepper and set aside.
In a large skillet, heat a drizzle of oil on MEDIUM-HIGH. Dash in your onions and garlic. Sauté for 3–5 minutes until fragrant.
Add in the diced fresh tomato, blistered red pepper, and spices. Give the mixture a good stir and cook for another 5 minutes.
Pour in the 2 cans of diced tomatoes. Season with salt and pepper, and mix together. Set the heat to LOW. Simmer for 10–15 minutes until the sauce thickens.
Make 6 depressions in the sauce and crack an egg in each one. Cover and allow to simmer until eggs are cooked to your liking, approximately 5–8 min. Sprinkle on the fresh herbs.

Notes

Plump, ripe tomatoes are key to a flavorful Shakshuka.
Slowly simmer the tomato mixture so the flavors have time to deepen.
To avoid any shell mishaps, break each egg into a separate cup before sliding it into the pan.

Nutrition