Shakshuka is a versatile dish perfect for brunch or a cozy dinner, featuring eggs poached in a fragrant tomato-pepper stew spiced with smoky paprika and earthy coriander. Traditionally made with tomatoes, olive oil, peppers, onions, and garlic, this rich and warming dish can be topped with creamy avocado for added depth.
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Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1/2 teaspoon kosher salt, plus more to taste
- 1 teaspoon sweet smoked paprika
- 1 teaspoon ground coriander
- 1 tablespoon harissa
- 1 tablespoon tomato paste
- 1 (28-ounce) can diced tomatoes
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 6 large eggs
- Pita or crusty bread, for serving
Directions:
- In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt, and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes.
- Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt. Raise the heat to moderate.
- One by one, break the eggs into a cup and add them to the simmering sauce. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes. Season the eggs with salt.
- Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.