Shakshuka
A classic North African or Middle Eastern breakfast dish
Equipment
- Large skillet
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 3/4 cup chopped sweet peppers
- 2 cloves garlic, minced or pressed
- 1/4 tsp salt
- 1 14.5 ounce can diced tomatoes or 6 fresh medium tomatoes, diced and peeled
- 3 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 4 large eggs
- 1/4 cup goat cheese
- 1 tbsp fresh cilantro or parsley
Instructions
- Heat oil in a large, raised sides skillet at medium heat. Add onions, pepper and garlic and salt. Sauté until fragrant.
- Add the tomatoes and cook at medium high heat to blend the vegetables.
- Lower heat and add tomato paste and spices, simmer for 5 minutes.
- Raise heat again and make wells in the sauce for the eggs. Add eggs one at a time to the wells.
- Cook eggs with the pan partially covered for 2-3 minutes until eggs are almost to desired doneness and remove from heat.
- Top each serving with the cheese and fresh herbs.