Shakshuka for Two
Shakshuka, (Shak-shoo-ka) meaning mixed up or mixture, is a North African dish made with spiced tomato sauce, sweet peppers, herbs, and poached eggs.
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 1 small bell pepper, seeded and chopped
- 2 cloves garlic, grated
- 2 cups fresh Roma tomatoes, chopped (or one 14.5 oz can diced tomatoes)
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp cumin
- ⅛ tsp coriander
- Pinch chili flakes (optional)
- 2 large eggs
- ¼ cup Italian parsley, chopped
- ¼ cup cilantro, chopped
- Naan or pita bread for serving
- Heat olive oil in a medium skillet over medium heat. Add the onions and cook for 5 minutes, or until beginning to turn translucent. Add bell pepper and garlic. Cook for 3 minutes, or until garlic is fragrant. Stir in paprika, chili powder, cumin, coriander, and chili flakes. Cover and cook for 10 minutes.
- Make 2 divots in the tomato sauce and crack in the eggs. Cover the skillet and cook for 5 minutes. Uncover and continue to cook 5-7 minutes, or until the egg whites are set and yolks are at your desired consistency.
- Split into 2 bowls and top with cilantro and parsley. Serve immediately with warm naan or pita bread.
Mix up your own version with your favorite herbs and spices, ground lamb, chorizo, or merguez sausage. Or make it vegan with chickpeas, tofu, or eggplant. Scoop it up with flatbread, or serve over rice, the possibilities are endless!