Shakshuka is a North-African dish that involves poached eggs in a spicy tomato sauce. I had it at home for this first time this week, and it was amazing! The poached egg and pita bread perfectly balance the spicy sauce. It’s flavorful and a perfect way to spice up your weeknight dinners.
A friend of mine sent me this recipe, which I based the one below on. The original is from the Chicago Tribune.
Shakshuka with Bell Peppers and Garbanzo Beans
- 1/4 cup olive oil
- 1 medium-sized onion, thinly sliced
- 2 large bell peppers, cut into strips (your choice of colors!*)
- 1.5 teaspoons salt
- 6 garlic cloves, peeled and thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 can (28 oz) of whole tomatoes in puree
- 1/2 cup water
- 1 teaspoon balsamic vinegar
- 2/3 cup garbanzo beans
- 6 eggs
- 1/4 cup fresh parsley, chopped
- 6 pieces of pita bread, toasted
* I used one red and one green. Yellow and orange peppers work great, too!
Heat the olive oil in a deep, large skillet over medium-high heat. Add the onion and bell peppers to pan. Season with 1 teaspoon of salt, and cook for 12-15 minutes, stirring occasionally. The vegetables should be soft and beginning to brown.
Add in the garlic, brown sugar, red pepper flakes, cumin, and remaining salt. Mix well. Allow to cook for 2-3 minutes until you begin to smell the garlic.
Stir in the crushed tomatoes (including juice) and water. Let the sauce cook for 15 minutes over medium heat. Stir frequently. The sauce should be slightly thickened with the flavors blended. Mix in the vinegar and garbanzo beans. Cook for another 5 minutes.
Make 6 wells in the sauce, and crack an egg into each well. Gently cover the whites with the tomato sauce. Cover the pan; reduce heat to a low, and allow the eggs to cook for 6-8 minutes.
Serve into six bowls, each with an egg on the top. Garnish with parsley, and serve with toasted pita (perfect for dunking!). Feel free to sprinkle on feta cheese.