Shakshouka (shakshuka)
Shakshouka (which means “mixture” in Arabic) is basically sautéed vegetables with spices and herbs, baked with a few eggs afterwards. Traditional dish in Tunisia and Middles East, it was then brought to Israel by Maghrebi Jews, where it has become a staple.
Preparation is easy, serving it is even easier, which makes this recipe perfect for family or friends sharing. It is very fragrant and colorful, so it will brighten up your day 100% . Last but not least, it is a very well balanced vegetarian meal – eggs, tomatoes, spices and herbs. There are many variations of how you can cook shakshouka, but I figured this works best of all.
Shakshouka (shakshuka)
Traditional dish in Tunisia and Middles East, it was then brought to Israel by Maghrebi Jews, where it has become a staple.
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 28 oz can whole plum tomatoes with juices, chopped
- 4 oz feta cheese, crumbled
- 5 large eggs
- 3 tbsp chopped cilantro for serving
- hot sauce for serving
- salt/pepper to taste
Instructions
- Heat oven to 375 degrees.
- Heat oil over medium heat in a cast iron skillet. It is better to use cast iron for even heating.
- Add bell peppers and onions.
- Cook for 20 min on a very low heat, gently stirring, until vegetables are very soft.
- Add garlic, cook 1-2 min more stirring.
- Add ground cumin, paprika and cayenne, cook for 1 minute more.
- Pour in chopped tomatoes, add salt and pepper and simmer for additional 10 min over low to medium heat until tomatoes thicken.
- Stir in crumbled feta.
- Gently crack eggs into skillet over tomato mixture and transfer it to the oven.
- Bake 7-10 min until eggs are set.
- Top with cilantro and hot sauce and serve with pita bread or baguette for dipping into this delicious tomato sauce!
Nutrition (per serving)
Tags
brunch recipe eggs lowcal shakshouka Vegetarian
