Shakshuka Recipe

Shakshuka Recipe

from feastingathome.com
40 min

Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.

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
  • 3/4 tsp salt, more to taste
  • 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. 1

    preheat oven to 375F

  2. 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. 3

    Add all spices, sugar and salt.

  4. 4

    Cook for 2 more minutes. Add fresh tomatoes and water (or wine).

  5. 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. 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. 7

    Place in the 375F oven.

  8. 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. 9

    Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.

  10. 10

    Serve with crusty bread.