If you’re not familiar with Shakshuka don’t worry, it’s a Middle Eastern dish that I’m totally addicted to. Reason being, it’s easy, delicious, and loaded with all my favorite spices. This is one of those dishes that is so fragrant your entire house will smell heavenly for days. There are tons of different ways to prepare Shakshuka (Moroccans make it differently than Israelis) but after trying so many different versions this one is basically all my favorite parts combined. On a totally random site-note, if you’re ever in NYC and want to try one of the best [green] Shakshukas, have a meal at Jack’s Wife Freda.
Shakshuka (to me) is one of those dishes that tastes better as time goes on. The spices seep into the vegetables a bit more, making each bite extra flavorful. Typically a batch is good for up to 4 large servings, so Paul and I will each have a plate and then have it for lunch or dinner the following day. I highly suggest you try it the second day, as it will also help you fine tune your spice usage (you might want it spicier, more cumin, etc.).
For anyone who isn’t into tomatoes from the can, you can peel and cook fresh ones if you prefer. I’m just lazy and like to keep most of my cooking pretty easy & simple.
Read on for the recipe below.
- 2 Bell peppers (red + green), chopped into medium chunks
- 1 can of diced tomatoes
- 2 small can of tomato paste
- 5 Garlic cloves, minced
- 3 tblspns olive oil
- 1/4 – 1/2 tspn ground red pepper (depending on your spice tolerance)
- 2 tblspns paprika
- 2 tblspns turmeric
- 2 tspn cumin
- 6-8 eggs
- dash of salt
- Fresh French bread
HOW TO MAKE:
- Heat the oil in a large saucepan or Wok on medium-high heat and add the garlic.
- Add the bell peppers and red pepper, stirring often. Cook for about 5 minutes.
- Add the tomatoes to the pan. Add the turmeric, cumin, paprika, and salt (to taste); cook 10 minutes.
- Add a large scoop of tomato paste (this helps neutralize the spice). Cook for another 5 minutes.
- Crack as many eggs as you’d like over everything. I like to space mine out so they aren’t overlapping. Reduce heat to medium-low & cover.
- After about 5 minutes start moving the Shakshuka around, allowing the eggs to seep into the bottom of the pan to *fully cook.
- Serve hot with a fresh French loaf on the side.
*Eggs can be as runny or solid as you’d like. I like my yolks runny but the white parts fully cooked, so I’m usually watching them closely the entire time.