The shakshuka concept is very simple. Eggs are soft cooked atop a bed of thick reduced tomato sauce with peppers. Yummy! This recipe fromTory Avey is an easy vegetarian meal that works as a breakfast, lunch, dinner or “brinner.”
- Pinch ofcayenne pepper,or more to taste (careful, it's spicy!)
- Pinch ofsugar(optional, to taste - omit for low carb)
- Salt and pepper,to taste
- 6eggs
- 1/2tbspfresh chopped parsley(optional, for garnish)
Instructions:
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Some prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.
