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
- 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.
- 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.
- 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.
- 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!