Shakshuka is a one-skillet North African dish that can be served for breakfast, lunch or dinner. It consists of eggs, peppers and tomatoes, typically served with warm pita or na’an bread. This one draws upon earthy poblano peppers and red bell peppers. You can vary the types of peppers or spices to your liking.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 2 bay leaves
- Leaves from 6 sprigs of thyme
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 2 garlic cloves thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Pinch of red pepper flakes
- 6 ripe tomatoes, coarsely chopped
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 6 large eggs
Instructions
Heat oil in large skillet over medium-low heat. Add the onions and sauté for 5 minutes. Add the peppers and herbs and cook until very soft, about 20 minutes. Add the garlic and spices and cook for 1 minute longer. Add the tomatoes and season with salt and pepper. Simmer until the tomatoes have thickened, 10–15 minutes. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations in the pepper mixture. Gently crack an egg into each indentation. Reduce the heat, cover the skillet and cook on low until the egg whites are set.
Sprinkle with cilantro and serve with warm pita bread or na’an.
