Shakshuka

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WHAT'S SPECIAL

Shakshuka is the perfect balancing of richness, acidity, and sweetness of its ingredients.

There are many variations of shakshuka, but the original is made with gently poached eggs in a simmering mixture of bell peppers, tomatoes, garlic, onions, and some fresh herbs and sprinkle on top with feta cheese.

If you’re dairy-free, you can avoid the crumbled feta or goat cheese on top since it is optional.

Shakshuka

Shakshuka is a Tunisian dish featuring eggs poached in a pepper sauce, onion, and spiced tomato.
Servings 4 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Equipment

  • 12-inch nonstick skillet with lid
  • Blender
  • Cutting board
  • Sharp knife
  • Can opener

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 2 onions (chopped fine)
  • 4 garlic cloves (minced)
  • 2 yellow bell peppers (stemmed, seeded, and cut)
  • 2 tsp tomato paste
  • 1 tsp ground cumin (small, Cara Cara, or Valencia)
  • salt and pepper
  • 1 tsp ground turmeric
  • tsp cayenne pepper
  • cup jarred piquillo peppers (chopped)
  • 1 can diced tomatoes
  • ¼ cup water
  • 2 bay leaves
  • cup fresh cilantro (chopped)
  • 4 large eggs
  • ½ cup feta cheese (crumbled)

Instructions

  • Put oil in 12-inch nonstick skillet and bring it over medium-high heat.
  • Add the bell peppers and chopped onions and cook for about 8 minutes or until lightly browned.
  • Add tomato paste, salt, cumin, garlic, turmeric, cayenne, pepper.
  • Cook it about 3 minutes and frequently stirring until you see the tomato paste gets darker.
  • Add the tomatoes, bay leaves and cook, stirring occasionally for about 10 to 15 minutes.
  • Remove it from the heat and stir in ¼ cup cilantro. In a blender add 2 cups sauce
    and process until it became pure mixture. Put skillet and add the pure to simmer over medium-low heat.
  • Using a wooden spoon, make 6 indentations, (about 2 inches wide) in the surface of sauce using the back of the spoon. Crack 1 egg into each indentation and season eggs with salt and pepper.
  • Reduce the heat, cover the skillet, and cook on low until the egg whites are set, 4 to 6 minutes..
  • Use the remaining cilantro and feta to sprinkle and serve immediately. Serve with pitas or crusty bread.

Notes

For feta cheese, you can use Greek cow feta or goat cheese but my favorite one is Bulgarian feta cheese.
Calories: 122.2kcal
Cost: $15
Course: Breakfast
Cuisine: Mediterranean, Tunisian
Keyword: Quick & Easy, Vegetable, Warm

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tastybg_on Instagram and hashtag it #tastybg.

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