Shakshuka is a savory dish made with poached eggs and tomato sauce that is often spiced with cumin. There are many disputes whether this dish originated in Libya or Israel. I personally don’t know where it originated, therefore I don’t make any claims. All I know is this is “my version” of this delicious breakfast. I love to top mine with freshly chopped cilantro and dip warm pita bread into the spiced tomato sauce. If you love the flavor of cumin in your food, this dish might just become a new favorite for you! 

 

Ingredients:

1 cup chopped onion 

2 garlic cloves, minced

1 red bell pepper

1 small red jalapeño 

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

28 oz crushed tomatoes 

1/2 tsp salt

1/2 tsp black pepper 

6 eggs

1/3 cup cilantro, chopped

1/4 cup crumbled feta cheese 

 

Instructions:

1 . In a skillet, bring 2 tbsp olive to medium heat then sauté garlic and onion until translucent. 

2 . Add the chopped bell pepper, jalapeño, cumin, paprika, and cayenne. Sauté for another 5 minutes.

3 . Add the crushed tomatoes, salt, and pepper. Sauté on medium low heat for about 10 minutes. 

4 . Make 6 small welts in the tomato mixture using the back of a spoon. Drop 1 egg in each welt. 

5 . Bake at 360 degrees Fahrenheit for about 10 minutes or until the egg whites are no longer translucent. Garnish with freshly chopped cilantro and crumbled feta cheese. 

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Shakshuka
 
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Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 red bell pepper
  • 1 small red jalapeño
  • ½ tsp cumin
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 28 oz crushed tomatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • 6 eggs
  • ⅓ cup cilantro, chopped
  • ¼ cup crumbled feta cheese
Instructions
  1. In a skillet, bring 2 tbsp olive to medium heat then sauté garlic and onion until translucent.
  2. Add the chopped bell pepper, jalapeño, cumin, paprika, and cayenne. Sauté for another 5 minutes.
  3. Add the crushed tomatoes, salt, and pepper. Sauté on medium low heat for about 10 minutes.
  4. Make 6 small welts in the tomato mixture using the back of a spoon. Drop 1 egg in each welt.
  5. Bake at 360 degrees Fahrenheit for about 10 minutes or until the egg whites are no longer translucent. Garnish with freshly chopped cilantro and crumbled feta cheese.