This quick and easy one pan Shakshouka is sure to be a hit!
Shakshouka is a popular Israeli dish made of poached eggs in a spicy pepper and tomato stew. All together, the dish takes about 25 minutes to throw together, making it perfect for busy weekend mornings. Or, since breakfasts always make the best dinners, a weeknight meal!
What I love most about shakshouka is that even though its incredibly easy to make, it will still wow your friends in family! I think the real wow factor comes from cooking everything in layers. This helps the onions get softly caramelized without the peppers getting too squishy or the garlic from burning. Cooking in layers also ensures that you end with a perfectly poached egg with a running yolk instead of a stiff hard boiled egg.
Shakshouka
Course: Breakfast5-6
servings10
minutes15
minutes155
kcalIngredients
5-6 Eggs
2 Tbs Olive Oil
3 Garlic Cloves, Minced
½ Yellow Onion, thinly sliced
4 Bell Peppers, thinly sliced
1 ½ Cup Cherry or Grape Tomatoes, sliced
1 Can Diced Tomatoes, Drained
1 Tsp Ground Cumin
1 Tsp Paprika
¼ Tsp Chili Powder
Fresh Oregano and Parsley to Garnish
Salt and Pepper to Taste
Directions
- Heat the olive oil in a pan over medium high heat. Once hot, add in the onion. Stir for 5 minutes until translucent. Then lower the heat to medium and add in the garlic and thinly sliced peppers. Cook for 5 more minutes
- In a bowl, mix together the chopped tomatoes and drained tomatoes from the can. Season this mixture with cumin, paprika, and a pinch of salt. Then stir it into the pan with the peppers and onions.
- Add the sprig of oregano into the pan and simmer for 8-10 minutes until the tomato juices have cooked off.
- Make 5-6 wells, depending on how many eggs you are using, and crack an egg into each one. Cover the pan and poach the eggs for 4-6 minutes, depending on how runny you like your eggs.
- Once done cooking, remove the oregano and sprinkle with salt and pepper. Garnish with chopped parsley then serve with pita or crusty bread. Enjoy!
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