- Breakfast
- Lunch/Dinner
Shakshuka
There are two types of people. Those who love Shakshuka, and those who haven’t tried it yet. Shakshuka is a North African and Middle Eastern dish that poaches eggs in a spiced tomato and red bell pepper sauce. Ease into fall with this warm, hearty dish made with the last of summer’s tomatoes.
Ingredients
- tablespoons olive oil
- medium onion (diced)
- cloves garlic (minced)
- red bell pepper (diced)
- tablespoons tomato paste
- teaspoons paprika
- teaspoon cumin
- teaspoon red pepper flakes
- Salt & pepper to taste
- cups ripe tomatoes (diced (or sub 28 oz. canned diced tomatoes))
- Vital Farms Eggs
- Parsley (chopped,)
- Feta cheese (crumbled)
- Bread for serving
Instructions
Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.
