Shakshuka is a delicious Middle Eastern dish that is spicy and hearty. We adapted this recipe from the New York Times and made it simpler for you to cook by using our flavourful Salsa Roja for spice.
- 2 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2-3 garlic cloves, diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 (28 oz) can whole plum tomatoes with juices, coarsely chopped
- Salt & pepper, to taste
- Feta or goat cheese, crumbled
- 4-6 large eggs
- Cilantro, chopped
- Heat the oil in a large skillet over medium-low heat.
- Sauté the onion and bell pepper (optional: for a heartier meal, consider adding carrots, mushrooms, leafy greens (e.g. spinach), or canned chickpeas/beans). Cook until the vegetables are soft (approx. 15-20 minutes). Add the garlic and sauté for another minute. Stir in the cumin and coriander. Add in the tomatoes (with the juice), salsa, and season with salt and pepper (to taste).
- Simmer until tomatoes have thickened, about 10 minutes. Stir in cheese.
- One by one, gently crack the eggs into skillet over the tomatoes. Season with salt and pepper. Transfer the skillet to the oven and bake until eggs are just set (approx. 6 - 10 min).
- Serve with a sprinkle of cilantro and additional salsa, if desired.
- Servings : 4