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Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top. | aheadofthyme.com

Shakshuka


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.


Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 3-4 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 medium tomatoes, diced
  • 1 (14 oz.) can tomato sauce
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 6 large eggs
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and bell pepper, and sauté until fragrant and soft, about 3 minutes.
  2. Stir in garlic, paprika, and cumin. Mix well and cook until fragrant, about 1 minute. 
  3. Add tomatoes and tomato sauce. Stir occasionally and bring the mixture to a simmer over medium heat. Season with salt and pepper and let the sauce simmer for 7-10 minutes.
  4. Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 6-8 minutes. 
  5. Serve with feta cheese and garnish with parsley (if desired).

Notes

How to serve: Native to North Africa and the Middle East, shakshuka can be eaten at any time of the day. Don’t limit yourself to only eating this delicious meal for breakfast. It's a great nutritious option for lunch or for a vegetarian dinner with a side of crusty bread for dipping..

How to store: Carefully plate any leftovers into an airtight container. Shakshuka will last for 3-4 days, but the poached eggs yolks may not taste as good after a day.

How to reheat: You can reheat leftover shakshuka on the stovetop over medium-low heat for 5 minutes until warmed through. If it has been more than a day, I would suggest just warming up the tomato blend of the shakshuka in a pan and cook up a fresh egg or two on the side.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern

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