A few weeks ago I saw friend's post on Facebook about a dish he'd cooked. Intrigued by its colors, I decided to research it. It's called shakshuka and it is a typical breakfast meal in Israel and other parts of the Middle East and North Africa. I made it for dinner and it is now a staple in my arsenal of dishes! It offers the perfect blend of spicy, crunchy, salty, and savory. Let's get into this easy, healthy recipe you can prepare and make in 30 minutes:
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika or piripiri
1 tsp cumin
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
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.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to 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.
Garnish with chopped cilantro and parsley.
Some dishes include some cheese like goat or feta to top it off and traditionally it's served with pita bread. I also suggest cooking it in a stainless steel pan. If you like spicy this is a delightful and healthy dish.