Shakshuka
As the days get colder and colder, there’s nothing quite like warming up to a nourishing meal that comforts you. This is the perfect time to welcome cozy recipes, like Shakshuka! Rooted in Middle Eastern and North African traditions, this hefty one-pan meal transforms the simplest ingredients into a delicious experience, perfect for a crisp breakfast, brunch, or dinner. Not only is this dish flavorful, but it’s also very versatile. It invites creativity — whether you prefer it smoky, spicy, or loaded with vegetables, the possibilities are perpetual. Plus, it’s a great way to clear the fridge! I hope this meal brings you as much comfort as it has brought me :)
Ingredients:
2 tbsp olive oil
1 tbsp tomato paste
3 whole tomatoes, diced
2 whole red bell peppers, diced
1/2 red onion, chopped
2 garlic cloves, minced
3/4 - 1 cup water
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger
1 tsp paprika
salt & pepper
dash of cayenne powder to taste (depending on the desired level of spice)
2 tbsp cilantro
2 tbsp parsley
3-4 large eggs
1/4 cup chopped scallions
optional: dried mint leaves
Instructions:
To a pan over medium heat, add olive oil and tomato paste. Saute the tomato paste for 2-3 minutes to remove some of its acidity. Add the garlic and saute for about 1 minute more.
Add the chopped tomatoes, peppers, and onions and cook for 5-6 minutes or until softened. Add salt and pepper.
Add water and all of the spices and mix until evenly combined. Cook for another 2-3 minutes. Sprinkle in the chopped parsley and cilantro and mix again. Taste to ensure the sauce is seasoned to your liking.
When the sauce is bubbling, crack in the eggs gently. Cover and cook for about 5-7 minutes until the whites are set in. Whether you want the yolks runny or hard will determine your cooking time.
Garnish with a sprinkle of dried mint and chopped scallions and enjoy with bread!
