Shakshuka is a Mediterranean dish consisting of eggs poached in tomato and pepper sauce. It’s easy to make, filling, and makes for a perfect main dish on a lazy Sunday brunch. Shakshuka is best served with freshly baked bread or pita bread and tahini sauce.
- 2 large onions, roughly diced
- 3 bell peppers, diced
- 6-8 very ripe tomatoes, diced (canned tomatoes are also good)
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- paprika, salt, pepper
- 6 eggs
- Optional: tabasco, chipotle, or any other spicy addition
- Large skillet with cover
- Cutting board
- Chef’s knife (or other sharp knife)
- 2 mixing bowls
- Wash and dice the onion, peppers, and tomatoes storing each in a separate bowl. Tip: best to leave onions for last, as their remains on the cutting board tend to keep chefs crying even after moving on to chop other veggies.
- Heat the skillet and then add the olive oil.
- When very hot, add onions and garlic; saute for 5 minutes, mixing once or twice.
- Add peppers, saute for another 5 minutes, mixing once or twice
- Add tomatoes, and mix well.
- When you see the liquids start to boil, lower heat to minimum and cover.
- Let simmer for 20 minutes-3 hours, depending how much time you have before guests arrive. Mix every once in a while. Sauce should be slightly liquid with lots of solids poking out.
- Add a tablespoon of paprika, and salt and pepper to taste. If you like things spicy, now’s the time.
- Mix one last time.
- Carefully break the egg shells and drop eggs onto the sauce. Six eggs should cover the entire skillet.
- Cover skillet and increase heat to medium. Eggs should be ready in 5-7 minutes.