Shakshuka

Shakshuka is a North African Tunisian dish where you make a spicy stew of tomatoes, peppers, and onions, and then poach eggs in it. One of my favorite things about making it and eating it is that not only is it a light dinner, but it makes a super delicious lunch for the next day.

When I bought farm stand tomatoes and peppers, I knew right away what I wanted to make with them. And it was this dish. Watch me make it in my kitchen! Stay to the end to see the creamy yolks in the center.

Here is the recipe. Note that you can also use 4 cups of canned tomatoes if you don’t have fresh ones on hand. Also, note that this spicy recipe is made without salt for those who want to watch their sodium intake.

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Shakshuka With Farm Stand Veggies

Yield 3

Author Judy Doherty

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Shakshuka (also spelled shakshouka) is a popular dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, and garlic, typically spiced with cumin, paprika, and cayenne pepper. It is a hearty and flavorful one-pan meal that is enjoyed for breakfast, lunch, or dinner.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, peeled and chopped
• 2-3 bell peppers (one red, one green), chopped
• 2 tablespoons minced garlic
• 4 cups fresh chopped tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Salt and black pepper to taste
• 6 large eggs
• Fresh parsley or cilantro, for garnish (optional)
• Crusty bread or pita for serving

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large, deep skillet or pan over medium heat. Add the chopped onion and bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft.
2. Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and red pepper flakes. Cook for another minute until fragrant.
3. Create the Sauce: Pour in the fresh chopped tomatoes and broth. Season generously with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Let the sauce cook for 15-20 minutes, or until it has thickened slightly.
4. Poach the Eggs: Using a spoon, create six small wells in the sauce. Gently crack one egg into each well.
5. Cover and Cook: Cover the skillet with a lid and let the eggs cook for 5-8 minutes. For runny yolks, cook closer to 5 minutes; for a firmer yolk, cook closer to 8 minutes. The whites should be set.
6. Garnish and Serve: Remove the pan from the heat. Garnish with fresh parsley or cilantro if you like. Serve the shakshuka directly from the pan, with crusty bread or pita for dipping.

Notes

If you want to make a vegan version, you can skip the eggs and make an almond “ricotta” by soaking 1 cup slivered almonds, 2 tsp lemon juice, and 1 minced garlic clove in 1 cup warm water; puree in the food processor. Then use this topping in place of the eggs, adding a few scoops in the center. Cover and cook until it is warmed through.

Note that you can also use 4 cups of canned tomatoes if you don’t have fresh ones on hand. Also, note that this spicy recipe is made without salt for those who want to watch their sodium intake.

Nutrition Facts

Calories

326

Fat

20 g

Sat. Fat

5 g

Carbs

22 g

Fiber

6 g

Net carbs

16 g

Sugar

12 g

Protein

17 g

Sodium

524 mg

Cholesterol

374 mg

How to Make Shakshukahttps://youtu.be/t282nDvS7hwShakshuka is a spicy thick vegetable stew with poached eggshttps://i.imgur.com/1qjRpGP.jpeg

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