Shakshuka, meaning “all mixed up” in hebrew, is a traditional middle-eastern breakfast of eggs poached in a richly spiced tomato sauce. Itʼs a one-dish wonder of a dinner: quick to prepare and satisfying from the inside out.
Yield: 3-4 servings
Total Time: 45 minutesminutes
Ingredients
2tablespoonsolive oil
1onion, chopped
2anaheim peppers, seeded and chopped
1jalapeño peppers, seeded and finely chopped
128-ounce can/ 794gdiced tomatoes
½cup/ 120gvegetable broth
1teaspoonground cumin
1teaspoonsmoked paprika
½teaspoondried oregano
½teaspoonsalt, or to taste
¼teaspoonfreshly ground black pepper, or to taste
6-8eggs
2tablespoonschopped fresh parsley
¼cup/ 40gcrumbled feta cheese, for topping
fresh pita bread, for serving
Instructions
In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
Sprinkle with parsley and feta cheese and serve with warm pita bread.