Shakshuka recipe is a delicious blend of peppers, onions, and tomatoes that are stewed down and served with poached eggs and fresh bread.

Shakshuka Recipe

olive oil

and small diced yellow onion

red bell pepper

garlic

28- ounce cans of whole peeled tomatoes (crushed with hands)

cumin

paprika

sugar

eggs

sea salt and fresh cracked pepper

Add the olive to a large cast-iron skillet or rondeaux over medium heat.

Pour in the onions, peppers, and garlic and sauté until lightly browned, about 5 minutes.

Add in the tomatoes, cumin, paprika, sugar and salt and pepper and mix until combined.

Simmer over low heat for 10 minutes.

Add and egg 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.

Cover and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.

Served with fresh sliced bread.

https://www.youtube.com/watch?v=ShkKKGAjiRU

Shakshuka recipe is a delicious blend of peppers, onions and tomatoes that are stewed down and served with poached eggs and fresh bread.

Shakshuka, say it with me!!

If you have no clue how to say shakshuka, here you go – shock-shoe-ka.  That help?

I absolutely love this shakshuka recipe.  

Shakshuka is easy to make, it’s delicious, it’s awesome to say, and it’s super cool and unique dish to bring to your next brunch get together. 

Yup you’ll have your friends saying shakshuka a million times before you introduce it to them.

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Ingredients for this Shakshuka Recipe

• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 1 seeded and small diced red bell pepper
• 4 finely minced cloves garlic
• 2 28-ounce cans of whole peeled tomatoes, crushed with hands
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon sugar
• 6 to 8 large eggs
• sea salt and fresh cracked pepper to taste

Serves 6

Prep time: 5 minutes

Cook time: 5 minutes

Procedures:

1. Add the olive to a large cast iron skillet or rondeaux over medium heat.
2. Pour in the onions, peppers and garlic and sauté until lightly browned, about 5 minutes.
3. Add in the tomatoes, cumin, paprika, sugar and salt and pepper and mix until combined.
4. Simmer over low heat for 10 minutes.
5. Add and egg 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
6. Cover and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
7. Served with fresh sliced bread.