Afghani Style Breakfast - Afghan Eggs - Shakshuka

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative, while chickpeas are budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor, and spinach is often less expensive.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder, while jalapeños are often cheaper.

Heat oil in a heavy cast iron skillet over medium heat.

Sauté chopped onions until they are completely melted down, adding a little salt to help them break down.

Core and chop tomatoes, adding them to the skillet once the onions are cooked down.

Cut the top off a Cubanelle pepper, remove seeds, and add it to the skillet.

Add spices (coriander, cumin, turmeric, salt, pepper, Moroccan paprika, chili powder) to the skillet and mix well.

Squeeze half the juice of one lemon into the mixture and stir.

Make little spots in the mixture and crack eggs into those spots.

Cover the skillet and cook until eggs are set, about 4-5 minutes, optionally placing in a preheated oven at 375 degrees for the last few minutes.

Garnish with the juice of the second lemon and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens