Shakshuka
- Total Time: 30min
Ingredients
Scale
- 5 garlic cloves, minced
- 1 large yellow onion, chopped
- 1 large red pepper, chopped
- 1 tbsp olive oil
- 1 can 14.5 oz fire roasted tomatoes
- 1 28 oz can crushed tomatoes
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp ginger paste
- sea salt/black pepper, to taste
- 6 large eggs
- 1 banquette, sliced
- 1 tsp olive oil, for banquette
GARNISH
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1 medium lemon, sliced
- 1/4 cup feta cheese
Instructions
- Wash and chop the garlic, onion, and red pepper, set aside.
- Add olive oil to a large sauce pan. Add in your chopped veggies, season with sea salt and black pepper, and cook veggies until translucent, about 2-3 min.
- Next, add in the can of fire roasted tomatoes, and the can of crushed tomatoes, and stir. Next, add in all your seasonings, and stir. Cook on medium heat for 10-15 min, until sauce thickens.
- Remove half of your sauce, and store in a medium size container, for a second portion.
- Next, crack the eggs into the sauce gently, without breaking the yolks. Cover and cook on low heat, for about 3 min, then cut off your fire. You want a soft poached or runny egg consistency.
- Slice the banquette into 2 inch thick pieces. Drizzle olive oil in a grill pan, as your grilling the bread. Toast each piece on low heat for about 1 min each side, until grill marks are visible. Season with sea salt.
- Garnish the top of the shakshuka with chopped cilantro and parsley, a squeeze of lemon juice, crumbled feta cheese, and thin lemon slices.
- Enjoy and Bismillah!
Notes
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
- Prep Time: 10min
- Cook Time: 20min
- Category: Ramadan Series
