Shakshuka: The Anytime Meal
The GRANNUS Team
While technically a breakfast dish, Shakshuka is so yummy that we make the sauce in bulk on Sunday and add eggs later to eat it all week long for breakfast, lunch, and dinner. If you can dice vegetables, measure, and stir, you’re in!
Ingredients
- 2 Tbsp olive oil
- 1 medium diced onion, white or yellow
- 1 red bell pepper, seeded and diced (can also use jarred/canned roasted red pepper for a richer flavor)
- 4-5 garlic cloves, diced
- 2 tsp paprika
- 1 tsp cumin
- ¼ tsp chili powder
- ½ tsp dried cilantro
- ½ tsp dried parsley
- 1 28-ounce can crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
Tools
- Chef’s knife
- Cutting board
- Can opener
- Measuring spoons – Tablespoon, 1/4 teaspoon, 1/2 teaspoon
- Large (10” – 12”) saucepan or skillet. An iron skillet is not recommended due to the acidity of the crushed tomatoes.
- Wooden spoon
Prep:
- Peel the outer layer of the onion and remove any remaining stem, discard both.
- Wash the bell pepper
- Dice onion and bell pepper to ½ inch size.
Directions:
- Heat the olive oil in the saucepan or skillet until it shimmers.
- Add the diced onion and cook for 1 minute, stirring occasionally. Add the diced bell pepper and cook with the onion for an additional 4 minutes, stirring occasionally until the onions become translucent.
- Add the garlic, paprika, cumin, and chili powder and stir while cooking for one more minute.
- Add the crushed tomatoes and stir thoroughly to evenly mix the onions, peppers, and spices. Bring sauce to a simmer and season with salt and pepper to taste.
- Reduce heat and add dried cilantro and parsley (and saffron, if using).
- Using your wooden spoon, level the sauce across the bottom of the saucepan, then create six “depressions” in the sauce. Crack an egg into each depression and cover for 5 to 7 minutes, or until the eggs are cooked to your preference.
Serve:
- When the eggs are cooked, the sauce will be very hot. Carefully scoop each egg with a generous amount of sauce and sprinkle each with 2 tbsp of Feta (if using). Let cool and serve. It can be served on its own or on toast. Enjoy!
- Note: Shakshuka pairs well with many styles of eggs, not just the poached egg pairing detailed in this recipe. Try the shakshuka sauce mixed with scrambled eggs or as a sauce to accompany an omelet.
