Description

Shakshuka is a Mediterrian dish that's a simple, one skillet meal good for breakfast, lunch or dinner. It's made with poached eggs, onion, bell peppers, tomatoes, tomato sauce, herbs and spices. Serve it with toast, pita, challah, or a crusty bread.

Ingredients

• 3 T. extra virgin olive oil
• 1 large yellow onion, chopped
• 2 green bell peppers, chopped
• 2 garlic cloves, chopped
• 1 t. ground coriander
• 1 t. sweet paprika
• 1/2 t. ground cumin
• pinch red pepper flakes, optional
• salt and pepper
• 6 fresh medium tomatoes, chopped (about 6 c. chopped)
• 1/2 c. tomato sauce
• 6 large eggs
• 1/4 c. chopped fresh parsley leaves
• 1/4 c. chopped fresh mint leaves

Steps

1. Heat olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover; let simmer for about 15 minutes. Uncover; acook a bit longer, allowing the mixture to reduce and thicken. Adjust seasonings to taste.
3. Using a wooden spoon, make 6 “wells,” in the tomato mixture, make sure they are spaced out. Gently crack an egg into each well. Reduce heat; cover; cook on low until the egg whites are set.