This name often makes everyone to give that strange look you just did. But Shahshuka is going to be a best, quick, simple dish you can enjoy on your week nights. This vegetarian dish works for breakfast, lunch or dinner.
- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste– spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
- Heat a deep, large skillet or sauté pan on medium
- Slowly warm olive oil in the pan. Add chopped onion, sauté until the onion begins to soften.
- Add garlic and continue to sauté till mixture is fragrant.
- Add the bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir till blended.
- Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
- At this point, you can taste the mixture and spice it according to your preferences.
- Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
- Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Garnish with the chopped parsley, for dinner, serve with a green side salad.