Shakshouka
Shakshouka is packed with flavor! These poached eggs in a spicy tomato sauce are a great breakfast to enjoy on weekends with family!
Ingredients
- 3-4 tbsp. olive oil Footnote
- 1 1/2 cups white onion, diced
- 3/4 to 1 tsp. ground Himalayan pink salt, or to taste, divided
- 1/2 cup bell peppers, diced
- 4 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 5 large ripe tomatoes, washed and cubed tips & tricks
- freshly ground black pepper, to taste (I always use peppercorns)
- 1 1/2 tsp. harissa
- 1 tsp. smoked paprika, or more to taste
- 6 to 8 large free-run eggs
- 1 tbsp. fresh cilantro, roughly chopped tips & tricks
Directions
- In a cast iron pan over medium heat, add olive oil. When it gets hot, add onions and season with a pinch of salt. Sauté for about 7 minutes or until translucent and soft, stirring often.
- A couple of minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
- Add garlic and sauté for 1 minute.
- Add tomato paste and stir until the ingredients are well coated.
- Add riped tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper.
- Cover and simmer for 5 minutes before seasoning with harissa and smoked paprika. Cover and cook for another 5 minutes.
- Remove the lid, stir and let it simmer down, uncover, for 5 minutes.
- When time is up, taste and adjust if necessary.
- With a spoon, make a small well and crack an egg into it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
- Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
Notes
Footnote: My cast iron pan is 12-inches therefore I use 1/4 cup of oil.