Shakshouka
Shakshouka is a flavorful dish that begins by sautéing sweet onions and yellow peppers in extra-virgin olive oil over medium heat until soft. Garlic, cumin, paprika, and a hint of cayenne pepper are then added for an aromatic boost. The mixture is enriched with garbanzo beans and juicy diced tomatoes, simmered to create a robust sauce. Water is added as needed to ensure there's enough liquid for poaching eggs directly in the sauce. Once the eggs are gently cracked into the skillet, the dish is covered and cooked until the egg whites are set, about 3 minutes. This savory blend is then ready to be served in shallow bowls, offering a warm and hearty meal.
Ingredients
- 2 tbsp extra-virgin olive oil
- ½ large sweet onion thinly sliced
- ½ sweet yellow pepper thinly sliced
- 2 cloves garlic thinly sliced
- ½ tsp cumin
- ½ tsp paprika
- 1 hefty pinch cayenne pepper
- ½ 15-ounce can diced tomatoes (do not drain)
- water
- Salt and pepper to taste
- 4 eggs
Instructions
- Heat a 12-inch skillet to medium heat, add oil and heat until it shimmers. Add onions and peppers and saute until soft. Add garlic, cumin, paprika and cayenne. Stir for another 1-2 minutes until fragrant.
- Add garbanzo beans and tomatoes with juice. Bring to a strong simmer. Add a little water (1/4 cup at a time) to the pan if there isn’t enough poaching liquid for the eggs. Gently break eggs into the sauce. Cover the pan and cook for about 3 minutes until the whites are set. Spoon into shallow bowls.
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