Shakshuka
I made this North African / Middle Eastern dish for Father’s Day lunch, and everyone LOVED it! It’s hearty, deliciously spiced, and so easy too! It was my first time making it, and I modified the recipe from Joyous Cookbook. It is SO GOOD!
Vegetarian, Dairy-free, Gluten-free
Makes: 2 hearty servings (or 4 smaller ones)
Prep & cook time: 45 minutes
Ingredients:
1 tbsp olive oil
1 small red onion, chopped
3 cloves garlic, finely chopped
1½ sweet bell peppers (I used a combo of yellow, red and orange peppers - use whatever you have), thinly sliced
1-2 tsp ground cumin
½-¾ tsp cayenne powder (less if you don’t like things spicy or you’re serving it to kids)
1 can diced tomatoes (my can was 796 mL or 27 oz)
4 eggs
Handful fresh cilantro (or mint), for garnish
Optional - pita, bread or naan to go with it
Directions:
In a large pan (we love our large cast iron skillet!), heat the olive oil over medium heat.
Add the red onion, and stir occasionally, until soft and translucent, about 5 minutes.
Add the garlic and sweet peppers, and cook, stirring occasionally, for 2 minutes.
Stir in the cumin and cayenne, and cook for 2 more minutes. (If the spices start to burn, add a dash more of olive oil).
Stir in the tomatoes and simmer for 10-15 minutes. If the sauce starts to dry out, add 1-2 tbsp water.
Create 4 wells in the sauce. Gently crack an egg into each well. Reduce heat to low, cover the pan with a lid, and cook until the egg whites are set, but the yolks are still runny (or if you’re like me, and you like fully cooked yolks, just cook a little longer).
Take off heat, sprinkle with fresh cilantro and/or mint, and serve with pita, bread or naan.
I’d love to know if you try it! Leave a comment below or tag me on Instagram @thepassionatephysio !
Much love,
Surabhi
