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
- Heat your skillet to medium-high heat and coat the bottom of the pan with olive oil (or your oil of choice)
- Add chopped onion and cook until translucent
- Add chopped garlic and cook for 1-2 minutes
- Add cumin, paprika, and red pepper and cook for 1-2 minutes
- Add chopped bell pepper and cook until tender
- 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
- 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)
- Add a handful of feta cheese
- Garnish with fresh cilantro and green onion
- Serve and enjoy!