Shakshuka

Online recipe · as published / commonly shared

6 servings · Prep 10 min · Cook 20 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Eggs cooked in a spiced tomato and pepper sauce.

Heat in a large sauté pan on medium heat:

2 tablespoons olive oil

Add the chopped bell pepper and onion:

1 red bell pepper, seeded and diced

1 medium onion, diced

Cook for 5 minutes or until the onion becomes translucent.

Add the garlic and spices:

4 garlic cloves, finely chopped

2 teaspoon paprika

1 teaspoon cumin

¼ teaspoon chili powder

Cook an additional minute.

Pour the can of tomatoes and juice into the pan:

1 (28-ounce can) whole peeled tomatoes

Break down the tomatoes using a large spoon. Season with:

salt and pepper, to taste

Bring the sauce to a simmer.

Make small wells in the sauce with the large spoon. Crack the eggs into each well:

6 large eggs

Cook the eggs for 5 to 8 minutes, or until done as desired. Cover the pan with a lid to speed the cooking, if desired.

Garnish before serving with chopped cilantro and parsley:

1 small bunch fresh cilantro, chopped

1 small bunch fresh parsley, chopped

Citations

Cookbook ancestor

Reference: Mediterranean Cookery by Claudia Roden (1987). Publisher: Knopf, 1992 edition, paperback, ISBN 978-0679728351.

We put this together for personal use. See the citations. This is not a cookbook reprint.