Full of chunks of fresh vegetables and full of flavor, Lori's shakshuka is an impressive breakfast. It can also be a dinner. If you're not familiar with this North African breakfast recipe, it's made with simple ingredients like tomatoes, peppers, onions, and seasonings. Poaching eggs in the flavorful sauce elevates a poached egg. Serve with a piece of warm pita bread to soak up all the yumminess. This is a super easy version that goes together really quickly but has big taste!
Prep time: Cook time:
Recipe Cuisine: Moroccan Recipe Category: Eggs Yield: 6 Servings
Ingredients :
- 3 tablespoon(s) olive oil
- extra virgin
- 1 medium onion
- chopped
- 1 green bell pepper
- chopped
- 1 yellow bell pepper
- chopped
- 4 clove(s) garlic
- minced
- 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) ground coriander
- 1/8 teaspoon(s) crushed red pepper flakes
- to taste
- 6 cup(s) tomatoes
- chopped (about 4 large)
- 1/2 cup(s) tomato sauce
- 6 large eggs
- 1/4 cup(s) flat-leaf parsley
- chopped
- 1/4 cup(s) fresh mint
- chopped
Intructions :
- Heat oil in a 12 inch cast iron skillet. Add the first 8 ingredients (onion through red pepper). Season with salt and pepper. Saute until the veggies have softened somewhat
- about 3-4 minutes.
- Add the chopped tomatoes and tomato sauce. Stir to combine. Let it come to a boil. Reduce heat to a simmer.
- Cover and let cook for about 15 minutes. Remove the lid and allow some of the liquid to cook off. The sauce will thicken a little bit. Adjust seasoning.
- Make 6 little wells in the sauce
- spacing them out evenly. Crack an egg into each well.
- Cover the pan and cook
- at a simmer
- until the whites have set but the yolks are still runny.
- Meanwhile
- combine the parsley and mint in a small bowl.
- When ready to serve
- spoon each individual serving into a shallow bowl. Sprinkle the fresh herb mixture over the top. Serve with warm pita or crusty baguette slices.
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Keyword : recipe-Moroccan-Eggs-Stove Top