Shakshuka Recipe | Spicy Tomato Baked Eggs

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based option while chickpeas provide protein and texture.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute fresh herbs while dried herbs are more economical.

Heat a heavy-based pan, like a cast iron skillet, over medium heat with 1 tablespoon of oil.

Cut the ends off an onion, halve it, and dice half of the onion into small pieces; add to the hot pan.

Cut a red pepper in half, remove the seeds, dice it, and add to the pan; stir and cook for a few minutes.

Crush a clove of garlic, dice it finely, and add to the pan; cook for another minute until softened and browned.

Add cumin, paprika, and cayenne pepper to the pan; cook for 30 seconds until fragrant.

Pour in a can of diced Italian tomatoes; alternatively, use fresh tomatoes if in season.

Turn the heat down to low and simmer the sauce for about 20-30 minutes until thickened.

Hollow out spaces in the sauce and crack in 2 eggs per person; continue until all eggs are added.

Cover the pan with a lid and cook for 10-15 minutes depending on desired yolk consistency.

Chop Italian flat leaf parsley or cilantro and sprinkle over the shakshuka before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary