Let’s Cook: Shakshouka

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Let's Cook Shakshouka

Let’s hop back in the kitchen for another fun live cooking episode. Gather up some fresh tomatoes, peppers and plenty of spice — this time we are tackling shakshouka! Listen on for full details and check out the recipe just below the play button.

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Shakshouka

Shakshouka

  • Author: Roger
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This spicy North African stew combines tomatoes and peppers with poached eggs for a perfect meal any time of day.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, roughly chopped
  • 1 jalapeno pepper, seeded and roughly chopped
  • 3 cloves of garlic, minced
  • 6 to 8 medium tomatoes, cored and cut into quarters (about 2 pounds)
  • 1/2 cup fresh parsley, chopped (and additional for garnish)
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon berbere spice blend (or substitute mild chili powder)
  • 4 eggs
  • Salt and pepper to taste
  • Crusty bread to serve with the shakshouka

Instructions

  1. Heat a stainless steel or cast iron skillet on medium high heat. Add olive oil, onions, and peppers. Let cook, stirring occasionally until onion and peppers begin to soften, about 4 to 5 minutes. Add garlic and cook for an additional one minute.
  2. Stir in tomatoes. Use a pastry blender to break down the tomatoes so there is a mix of crushed and chunky tomatoes (you can also use an immersion blender or potato masher). Stir in spices and parsley, and let simmer for about 10-15 minutes. Taste and season with salt and pepper as needed.
  3. With the back of a large spoon, make 4 small indentations in the simmering sauce. Crack a fresh egg into each indentation. Cover the skillet and allow the eggs to poach in the simmering sauce until the whites are set but the yolks are still runny, about 3 minutes. Remove cover and remove skillet from heat.
  4. Garnish with chopped parsley and serve with crusty bread. Enjoy!

Notes

  • Canned whole or diced tomatoes can be used; one 28 ounce can will work well.
  • Feel free to substitute the spices any way you see fit to make the dish your own!

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Hosted by
Roger

Not a foodie, just love to eat & cook and help others do that too. Doritos addict and marshmallow aficionado. History nerd.

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