I’ve spent years perfecting this recipe, originally published on Spoon University and Huffpost. There is nothing I find more comforting than a runny yolk and flavorful stew-like tomato sauce. Quick and easy, it’s a sure-fire crowd-pleaser.
After trying out this spicy Middle Eastern shakshuka dish, you'll never look at fried eggs the same way again. Everyone loves breakfast food disguised as lunch or dinner. But fried eggs can get old fast, despite racking up insane amounts of likes on Instagram. That's why there's shakshuka--a spicy, Middle Eastern take on "throw everything in your fridge into a pan and voila."
Shakshuka can be eaten with salad, challah, tabouli or anything really--the possibilities are endless. A huge pan of shakshuka is perfect for a quick and delicious meal for multiple guests to share. And as a bonus, you can still get in your #yolkporn fix.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- 1 tablespoons olive oil
- 5-6 eggs
- ½ medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- Chili flakes (turn up the space)
- Pinch of cayenne pepper (add more if you can handle the heat)
- Pinch of sugar (optional, to taste)
- Salt and pepper (to taste)
- Harissa Paste (a spoonful)
- Dice the onions and garlic and sauté them on a deep, large pan.
- Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
- Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes, cumin, paprika and cayenne (hot damn) for as much spice as you like.
- Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs
- Once the eggs are cooked, the shakshuka is ready for a parsley garnish and to be served with traditional challah bread.
#YolkTip Mix it up and make it your own. You can add anything you want to your base--jalapeños, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach.
#YolkTip Add sugar to balance out the spice if you try the sauce and find you can't handle the heat.