Shakshuka

Name: Shakshuka
Total time: 45 min
Yield: Makes 3 to 4 servings
Ingredients: Warm pita bread (store-bought or homemade) or baguette,* for serving; ¼ cup crumbled feta cheese; 1 jalapeño, seeded and finely chopped; 1 (28-ounce) can diced tomatoes, with their juices; 2 mild peppers (such as Anaheim), seeded and chopped; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ½ cup vegetable broth; 1 teaspoon ground cumin; 6 to 8 medium or large eggs; 2 tablespoons chopped flat-leaf parsley; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 medium yellow onion, chopped; 2 tablespoons extra-virgin olive oil

Eggs Poached in Tomato Sauce

Preparation info

Makes
3 to 4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Pronounced shak-SHOOK-a and meaning “all mixed up” in Hebrew, shakshuka is a traditional Middle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce. It’s a one-dish wonder of a dinner: quick to prepare and completely satisfying.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 mild peppers

Main course
Dinner
Breakfast
Vegetarian

Method

In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapeños and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
Crack eggs on top of sauce; cover and cook