Shakshuka

I do not know what it is about Shakshuka, but every time I saw photos of this dish I had a burning desire to make it. Shakshuka is a Maghrebi dish, originating in North Africa. It’s often a dish served for breakfast but I decided to follow Downshiftology’s recipe and create a ‘breakfast for dinner’ moment. I paired this with some homemade sourdough bread, as this dish is perfect for dipping. You definitely do not want any of those eggy-tomatoey bits to go to waste!

Ingredients

• 2 TBSP Olive Oil
• 1 Medium Onion, diced
• 1 Red Bell Pepper, seeded & diced
• 4 Garlic Cloves, finely chopped
• 2 TSP Paprika
• 1 TSP Cumin
• 1/4 TSP Chili Powder
• 1 28oz can Whole Peeled Tomatoes/ I used diced tomatoes & worked out perfectly
• 2 eggs [ it’s just me so obvi of there are more of you cook 2 eggs per person]
• 1 TSP Cilantro
• 1 TSP Parsley
• 1 bunch fresh Mint

Let’s Get Cooking

Heat the olive oil in a large saute pan on MED heat.

Add in the bell pepper + onion and cook for about 5 min, until the onion becomes translucent. Add in garlic + paprika + cumin + chili powder and mix well to incorporate.

Pour in the tomatoes + juice and using a wooden spatula break down the tomatoes, you can skip this part if you are using chopped tomatoes. Season with salt + pepper and bring to a simmer

Using a large spoon, make a well into the sauce and crack an egg into each well. Cook the egg for about 5-8 minutes or until your liking.

Top with parsley + cilantro + mint & serve with crusty bread.

I hope this dish lives up to your hopes like it did for me.

Made with Love,

Hannah