Shakshouka is a Middle Eastern breakfast dish with a base of eggs and tomatoes. It comes together in a snap—and you only need a frying pan or cast iron pan to put it together. Serve it with your favorite crusty bread and dig into those soft and runny egg yolks!
Shakshouka Recipe
Serves: 3
Ingredients
2 tablespoons olive oil
1 medium-sized red onion, chopped
3 cloves garlic, chopped
1 medium-sized green bell pepper, sliced into thin strips
1 (400-g) can diced tomatoes
1 teaspoon balsamic vinegar
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
Salt, to taste
Ground black pepper, to taste
3 large eggs
Flat-leaf parsely, for garnish
Crusty bread, to serve
Instructions
Heat olive oil in an 8-inch frying pan or cast iron pan over medium heat. Sauté red onions until softened; add the garlic and bell peppers and sauté until onions are translucent, about 1 or 2 minutes.
Add the diced tomatoes into the pan and season with balsamic vinegar, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Simmer and reduce until thick.
Create 3 small holes in the tomato mixture and crack 3 eggs over the wholes. Cook over low heat until eggs are set about 3 to 4 minutes. Take off the heat and garnish with flat-leaf parsley. Serve with toasted, crusty bread.
Bon Appetit!