Are you tired of the same old boring breakfast routine? Spice things up with Shakshuka, a vibrant and delicious dish that has become a staple of Middle Eastern and Mediterranean cuisine. Picture this: a bubbling, spicy, garlicky tomato sauce with perfectly poached eggs nestled on top, all waiting to be devoured with warm, crusty bread or pita.
1can (28 oz.)crushed tomatoes(fire-roasted if possible)
4-6largeeggs(as many as you can comfortably fit)
2tablespoonsfresh parsley or cilantro,finely chopped
For serving: charred/warmed pita or crusty bread, Optional: feta cheese and a ripe avocado(Note 2)
Instructions
PREP: Preheat oven to 375 degrees F.
VEGGIES: Add oil to an oven-safe skillet (See Note 1) over medium-high heat. Once the oil is shimmering, add in the diced onion and pepper. Season to taste (I add ½ tsp salt & ¼ tsp pepper). Sauté, stirring frequently until onion is translucent, about 5 minutes.
SEASONINGS: Add in minced garlic, tomato paste, paprika, cumin, and red pepper flakes. Sauté until very fragrant, about 1 to 3 minutes. Finally, add in the crushed tomatoes and stir well. Lower heat to a gentle simmer, simmering for 5 minutes, stirring frequently.
PRO-TIP: STRAIN EGGS: Crack 1 egg at a time into a small mesh strainer set over a bowl. Jiggle around a little bit so those watery egg whites come through. This will keep the Shakshuka from having messy whisps of egg whites throughout.
EGGS: Use the back of a spoon to make a well in the tomato mixture and gently pour egg from strainer directly into it. Immediately, gently spoon a little bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs, depending on how many can fit in the skillet. Add a small sprinkle of salt and pepper on top of each egg.
BAKE: Carefully transfer the skillet to oven (it's heavy!) and bake for 7 to 12 minutes until whites are set but yolks are still runny (or to your preference). Check frequently once you reach 7 minutes. (The egg whites should be an opaque white and yolks still soft; they should jiggle in the center when you shake the pan since they'll continue to cook after you remove them from the oven).
ENJOY: Carefully remove the skillet from oven/stove and serve immediately, topped with fresh herbs and, if desired, feta cheese and a diced ripe avocado. Serve right out of the skillet with warmed/charred pita or crusty bread.
Video
Notes
Note 1: Oven-safe skillet: It's important to use an oven-safe skillet, as it will be transferred to the oven during the cooking process. While cast iron pans are a popular choice for this dish, make sure that the pan is well-seasoned to avoid any metallic taste in the final result. If you're not sure about the seasoning of your cast iron pan, it's best to use a stainless steel skillet instead.Note 2: Nothing beats charred pita or a warmed crusty baguette for dipping! I like to warm either while the Shakshuka is baking. To warm up a crusty baguette, slice the bread and toast it in a toaster. To heat pita bread, warm a cast-iron skillet or griddle over medium-high heat. Once the skillet is hot, place the pita bread in the skillet and cook for about 30-45 seconds on each side until it becomes slightly charred and warmed up. Watch carefully--don't overcook or burn. Alternatively, char on the stovetop over an open flame by spraying both sides of the pita with olive oil cooking spray and "grilling" over medium heat until slightly charred, about 10-15 seconds per side (flip with tongs).