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Shakshuka

Let's learn how to make a breakfast staple in every North Africa household - SHAKSHUKA! Picture eggs cooked in a decadent tomato sauce and then finished off with some fresh herbs and served with bread as the utensil. It's the perfect brunch recipe on a lazy weekend day to make for the whole family to enjoy! The best part is it takes less than 30 minutes to make.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
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Ingredients

  • 2 to 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 whole tomatoes diced
  • 1 whole red bell pepper diced
  • 2 teaspoons minced garlic
  • 3/4 to 1 cup water
  • 1/4 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash of cayenne powder to taste
  • 2 tablespoons cilantro
  • 2 tablespoons parsley
  • 5 to 6 large eggs
  • dried mint optional

Instructions 

  1. To a deep pan over medium heat, add olive oil and tomato paste. Saute tomato paste for two minutes to remove some of the acidity. Add the garlic and quickly saute.
  2. Mix in the tomatoes and red bell pepper and cook for 4 to 6 minutes or until softened.
  3. Add water and all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix until evenly combined and cook for another 2 minutes. Sprinkle in the chopped parsley and cilantro and mix again. Taste and make sure the sauce is perfect.
  4. Once the sauce is bubbling, crack in the eggs gently. Cover and let it cook for about 6 to 7 minutes until the whites are set. Cooking time will vary depending on if you like the yolks runny or hard.
  5. Garnish with a sprinkle of dried mint and enjoy with bread!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!