One-Pan Shakshuka
A Savory North African Breakfast Dish
Shakshuka is a versatile and protein-packed vegetarian breakfast dish consisting of poached eggs in a tomato and pepper sauce, seasoned perfectly with spices like cumin, paprika, chili powder, and garlic. This one pan meal originated from northern parts of Africa, such as Tunisia, before gaining popularity across the Middle East. Shakshuka will fill your soul with warmth in every bite.
How to Make Shakshuka
Chop onions, red bell pepper, garlic, and cilantro. Sauté in a large skillet on medium heat, then add whole peeled tomatoes.
Crush tomatoes with the back of your spoon and let simmer. Then, add spices.
Crack eggs on top of sauce and cover until cooked to your liking. Garnish with feta cheese and cilantro.
Shakshuka
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients:
3-4 eggs
2 tablespoons avocado oil or olive oil
1/2 can of whole peeled tomatoes
1 red bell pepper, chopped
1 yellow onion, chopped
3-4 cloves garlic, minced
1/4 cup feta cheese
1/8 cup cilantro, chopped
1 teaspoon chili powder
1 teaspoon smoked paprika or regular paprika
1 teaspoon cumin
salt, to taste
pepper, to taste
Instructions:
Heat oil in a large skillet on medium heat. Sauté onions, garlic and peppers until slightly soft.
Add can of whole tomatoes and crush tomatoes with back of spoon as they cook. Let simmer for 5 minutes.
Crack eggs on top of tomato sauce and cover for 5 minutes, or until fully cooked with runny yolks.
Remove from heat and top with feta cheese and chopped cilantro.
Serve warm with fresh bread, gluten-free or regular.
