If you have never had Shakshuka before, this is a must for your next brunch, breakfast, or lunch. It is a traditional Israeli and Middle Eastern dish which is essentially stewed tomatoes, peppers, and aromatics with eggs. I have had Shakshuka many ways and have always loved it. This method is super easy, one pot, and all stovetop. Give it a shot, it is great any time of the day and a huge crowd pleaser. 

Ingredients:

  1. olive oil
  2. 1 Red Bell Pepper sliced thin
  3. 2 Shallots sliced
  4. 3 garlic cloves sliced thin
  5. 1 tsp of coriander
  6. 1 tsp of cumin
  7. 1 tsp of paprika
  8. 1 28 oz can of whole peeled tomatoes 
  9. 1 tsp salt
  10. 3-4 eggs

Instructions:

  1. In a cast iron pan or large pan on medium-low heat, add olive oil to coat the bottom of the pan. Slowly saute your sliced bell pepper until soft, around 10 minutes.
  2. Add your shallots to the pan, softly sauteing them as well until soft, another 5-10 minutes. 
  3. Add your sliced garlic and saute until aromatic, around 2 minutes.
  4. Add your coriander, cumin, and paprika until fragrant, around 1-2 minutes.
  5. Drain and crush your whole tomatoes in your hands until they are small pieces. Add those to your pan and mix. Add your 1 tsp of salt and stir. Simmer until thickened, around 10 minutes.
  6. Make three to four holes in the pan for your eggs. Crack your eggs into the holes and place a lid on your pan. They should take 5 to 7 minutes to cook. Check after five, if the whites have set and dont jiggle, they are done. Pull the pan off the heat, rest 5 minutes, and enjoy!
Print Friendly, PDF & Email Print Recipe