Shakshuka Recipe
Ingredients
- 3T Olive oil
- 1 red onion
diced
- 1 large red bell pepper
thinly sliced or diced
- 1 large yellow bell pepper
sliced or diced
- 4 garlic cloves
rough chopped
- more to taste3/4 tsp salt
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp aleppo chili flakes
optional
- 3 medium tomatoes diced small with juices
or one 14-ounce can diced tomatoes with juices
- 1/3 cup water or white wine
- 2 tablespoons fresh basil ribbons
chopped cilantro or Italian parsley
- 4 -6 Extra large organic eggs
- 1/4 – 1/2 cup goat cheese or crumbled feta
- ¼ C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage
a North African spiced sausage
Directions
- 1
preheat oven to 375F
- 2
In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
- 3
Add all spices, sugar and salt.
- 4
Cook for 2 more minutes. Add fresh tomatoes and water (or wine).
- 5
Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
- 6
With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
- 7
Place in the 375F oven.
- 8
Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)
- 9
Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.
- 10
Serve with crusty bread.
Shakshuka Recipe
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About this Recipe
Craving a vibrant, comforting dish that brings bold North African flavors right to your kitchen? This Shakshuka recipe delivers a hearty, flavorful baked egg experience perfect for any meal.
What makes this Shakshuka truly shine is the rich, aromatic base built from sautéed red and yellow bell peppers, pungent garlic, and a robust blend of cumin, sugar, and smoked paprika. The option of adding Aleppo chili flakes introduces a gentle warmth, while the depth from Spanish-style cured Chorizo or Merguez sausage, if you choose, elevates the savory profile to something truly special.
Prepare for a dish that is both deeply comforting and refreshingly bright. You'll savor the tender, perfectly set eggs nestled in a luscious tomato and pepper sauce, infused with a symphony of spices. The fresh herbs — basil, cilantro, or Italian parsley — add a fragrant finish, contrasting beautifully with the creamy tang of goat cheese or crumbled feta. It’s a wonderfully balanced dish, full of texture and flavor, promising a satisfying culinary journey with every bite.
Customize your Shakshuka to fit your pantry and preferences. For the tomatoes, feel free to use fresh diced tomatoes with their juices or a convenient can of diced tomatoes. If you prefer a vegetarian version, simply omit the Chorizo or Merguez sausage; the robust vegetable and spice base is plenty flavorful on its own. You can also experiment with different bell pepper colors based on what you have on hand, and either water or white wine will work for the liquid.
Serve this delightful baked egg dish warm, perhaps as a hearty breakfast, a satisfying brunch, or a light and flavorful dinner. It's wonderfully complemented by crusty bread, perfect for soaking up all the delicious sauce.