I hadn’t heard of this North African dish until fairly recently, and since trying it I simply cannot get enough. 

Shakshuka is a simple combination of simmering tomatoes, onions, garlic, and spices with gently poached eggs. It comes together all in one pan with minimal effort, which makes it a weekend breakfast and brunch staple at my house.

 I would recommend serving this in a cast iron or deep pan with some crusty bread or pita on the side. Dip your bread into this hearty mixture and enjoy! 

You will need:

2 tablespoons olive oil

1 medium onion diced

1 red bell pepper diced

4 garlic cloves finely chopped

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon red pepper flakes (optional)

1 (28 oz) can whole peeled tomatoes

4-6 eggs

Salt and pepper to taste

Fresh parsley, cotija/feta or farmers cheese, and crusty bread for serving 

Add your oil to a pan over medium heat and cook your diced onion and bell pepper until the onion is translucent, about 5 minutes. Next, add in your tomatoes, garlic and spices and break down the tomatoes with a large spoon. 

Season with salt and pepper and bring the sauce to a simmer. (If you have a spicy tomato sauce such as Arrabbiata you enjoy, you could absolutely add that to the vegetables instead of the can of peeled tomatoes.)

Use a large spoon to make wells in the sauce and crack your eggs into each well, cooking 5 minutes or until the eggs are done to your liking. My husband and I love to top the eggs with a piece of prosciutto for an added salty bite. 

Garnish with fresh parsley, salty cheese, bread, and enjoy!