Shakshuka

This flavor-filled one skillet egg dish is delicious any time of day!

My love for Shakshuka began when I ordered a version of this dish for brunch at a restaurant in D.C. Poached eggs on a bed of spicy tomato sauce topped with fresh cilantro – does it get any better? I couldn’t remember the name of the entrée I ordered, so naturally I Googled “Italian poached eggs dish”. After doing some research, I found out that this was not an Italian dish but a Middle Eastern/North African staple breakfast called Shakshuka. First of all, love the name. Second, this dish is incredibly easy to whip up & you probably have all of the ingredients already stocked in your pantry. Third, this dish is the “phone eats first” kind if you know what I’m saying – it’s very Instagram worthy.

What you’ll need:

• 5-6 eggs (or however many fit in your skillet)
• 1 Yellow Onion
• 1 Red Bell Pepper, chopped
• 3 garlic cloves, minced
• 1 can crushed tomato (28 ounce)
• 1/2 tsp. Paprika
• 1/2 tsp. Cumin
• Dash of Red Pepper (if you want it spicy)
• Feta Cheese
• Handful of freshly chopped cilantro & green onion

Instructions

1. Heat your skillet to medium-high heat and coat the bottom of the pan with olive oil (or your oil of choice)
2. Add chopped onion and cook until translucent
3. Add chopped garlic and cook for 1-2 minutes
4. Add cumin, paprika, and red pepper and cook for 1-2 minutes
5. Add chopped bell pepper and cook until tender
6. Pour in can of chopped tomato and cover until the mixture comes to a boil – then lower the heat to a simmer for 10 minutes
7. Crack eggs into the skillet and cover with lid until egg whites are firmed up, about 5 minutes for runny yolk (cook longer depending on how runny you like the yolk)
8. Add a handful of feta cheese
9. Garnish with fresh cilantro and green onion
10. Serve and enjoy!