Shakshuka is a popular North African dish made by cooking eggs in a flavorful tomato sauce. It’s the perfect meal for a busy weeknight or creative weekend brunch. Serve with toasted bread, on top of a bed of fresh arugula or spinach, or by itself. This recipe is easy to adapt, so feel free to add mushrooms, olives, (dairy or non-dairy) cheese, or your favorite herbs. For a less spicy version, omit the chili powder.
Prep time: 5 minutes
Cooking time: 20 minutes
1 tablespoon coconut oil
2 shallots, diced
1 medium green bell pepper, cored and diced
1 clove garlic, minced
½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
One 14.5-ounce can diced fire-roasted tomatoes (with juice)
Sea salt and black pepper, to taste
¼ cup basil, chiffonade (optional)
- Add the oil to a large skillet over medium heat. Add the shallots and bell pepper, and cook, stirring frequently, for about 10 minutes, until bell pepper starts to soften.
- Add the garlic, cumin, paprika, chili powder and tomatoes (with juice) and mix well. Let simmer for 5 minutes; then, using a wooden spoon, create 6 pockets in the tomato mixture and crack the eggs into them.
- Cover the pan and reduce heat to low. Cook for 1–2 minutes, or just until eggs have set.
- Season with salt, pepper and basil (if using). Enjoy immediately.