Shakshouka, eggs poached in tomatoes, peppers and spices, is a staple of Tunisian, Libyan, Algerian, Morrocan and Egyptian cuisine.
With a slight variation on the spices, Shakshouka becomes the Turkish dish 'Menemen', the Latin American 'Huevos Rancharos' and the Italian dish 'Eggs in Purgatory'.
Eat Shakshouka for breakfast, or pair with a salad for a light dinner.
- 3 Tablespoons Olive Oil
- 1 large onion, chopped
- 1 bell pepper, thinly sliced (any color)
- 2 cloves garlic, minced or pressed
- 2 1/2 cups chopped tomoatoes
- 1 Teaspoon ground cumin
- 1 Teaspoon paprika
- 1 Teaspoon salt
- 1 hot chili, seeded and finely chopped
- 4 eggs
- Chopped fresh parsley for garnish (optional)
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.