This Middle Eastern dish seems to be popping up everywhere these days— ooding our social media feeds, gracing the pages of food maga- zines, and even making its way into the menu of my neighborhood café. This one-pan meal is pretty to look at and even more delicious to eat. Traditionally a savory breakfast, Shakshuka also makes a filling dinner for two. Make it extra special by adding a dollop of Greek yogurt or some crumbled feta on top.
DID YOU KNOW? Shakshuka is traditionally seasoned with cumin, paprika, and cayenne pepper. Spice up your dish by adding 1⁄4 teaspoon of each of these pantry staples to the tomato sauce before adding the eggs. You can also boost the protein in this dish by adding ground beef to the sauce.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- Sea salt
- Freshly ground black pepper
- 2 red bell peppers, cored and thinly sliced
- 1 (15-ounce) can diced tomatoes, drained
- 2 eggs
- In a medium nonstick pan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes. Add the garlic, season with salt and pepper, and cook for another minute.
- Add the bell peppers and cook for another 5 minutes.
- Add the diced tomatoes and bring to a simmer. Season with salt and pepper.
- Use a spoon to make two divots in the tomato sauce, and crack one egg into each one. Cover and let the sauce simmer for about 5 minutes, or until the egg whites are cooked but the yolks aren‘t set.
- Remove from the heat, season again with pepper and serve.