simple and comforting, shakshuka is perfect for any meal
- 2 tablespoons extra virgin olive oil
- 1 large shallot, (finely diced (about 1/2 cup))
- 3–4 cloves garlic, (sliced)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon tomato paste
- 2 roasted bell peppers, (finely diced)
- 28 ounces canned diced tomatoes*
- 6 eggs
- chopped cilantro
- sumac, (optional)
- crumbled feta, (optional)
- Place a large skillet that has a tight fitting lid over medium heat. Add the olive oil.
- Once hot, add the shallots and the garlic. Sauté for 3-4 minutes, or until browned and softened.
- Add the salt, cumin, coriander, and tomato paste. Cook for about 30 seconds, or until very fragrant.
- Stir in the roasted bell peppers and diced tomatoes. Bring to a simmer and adjust the heat so it stays at a strong simmer. and cook uncovered for 8-10 minutes, or until the sauce thickens.
- Turn the heat down to low if it’s not already there. Drop the eggs into the sauce, spacing them out as evenly as possible. Gently swirl the whites into the sauce a bit, being careful not to break the yolks. Cover the pan and cook for about 5 minutes, or until the whites are cooked through and the yolks are still a bit runny.
- Serve garnished with crumbled feta, chopped cilantro, and sumac, if desired.
* Different brands vary in chunkiness; if they’re larger chunks, I like to give them a quick pulse with my stick blender so they’re more of a coarse puree.