Shakshuka is an Israeli and middle eastern dish that is perfect for breakfast or brunch. Not only is it incredibly easy to make but it is made from simple and healthy ingredients that you probably already have on hand. Shakshuka consists of delicately pouched eggs in a flavorful tomato sauce that is simmered to perfection with onion, bell pepper, and garlic. I added some spinach and mushrooms that were about to go bad, though this is not traditional, it was delicious and you can also easily add your own ingredients (even meat) if you would like. Serve with fresh naan or bread and you have a gorgeous breakfast of champions!
1 medium onion, diced
1 bell pepper, seeded and diced
4-5 garlic cloves, minced
2 tsp paprika
1 tsp cumin
1/4 - 1/2 tsp chili powder
1 28-ounce can whole peeled tomatoes or fresh tomatoes, diced
4-6 large eggs (depending on the size of your pan)
salt and pepper, to taste
1 tablespoon extra virgin olive oil
crumbly cheese like feta (optional)
sliced avocado 🥑 (optional)
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. If you would like to add any other vegetables saute them as well.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan (or diced fresh tomatoes 🍅 if you are using) and break down the tomatoes using a large spoon after they begin to heat up. Season with salt and pepper and bring the sauce to a simmer for 15 minutes.
Using a spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Top with crumbly cheese and avocado, if you are including.
Garnish with chopped cilantro and parsley. Enjoy!