Shakshuka is a North African dish that is sure to tantalize your taste buds. With a spicy kick from the chili powder and a savory richness from the tomatoes, this dish is perfect for anyone who loves a flavorful breakfast or brunch. The addition of fresh cilantro and parsley adds a brightness and freshness that complements the earthy sweetness of the bell peppers and onions. This dish is sure to appeal to anyone who loves a hearty, satisfying meal that is also packed with nutrients. The runny eggs on top add a creamy texture that ties everything together, making it a perfect dish for a weekend breakfast or a cozy dinner with friends.
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Ingredients
1 Red Bell Pepper, seeded/diced
4 Garlic Cloves, finely chopped
1 28-Ounce Can Whole Peeled Tomatoes
1 Small Bunch Fresh Cilantro, chopped
1 Small Bunch Fresh Parsley, chopped
Instructions
1. Heat the oil in a large cast-iron skillet or omelet pan over medium-high heat.
2. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
3. Add the garlic, paprika, cumin, and chili powder to the skillet and cook, stirring constantly, for 1 minute.
4. Add the tomatoes to the skillet, stirring to combine with the spices and vegetables.
5. Reduce the heat to medium-low and simmer the mixture, stirring occasionally, for 10 minutes.
6. Make 6 small wells in the tomato sauce and crack an egg into each well.
7. Season the eggs with salt and pepper.
8. Cover the skillet and cook the eggs for 5-7 minutes or until the whites are set and the yolks are still runny.
9. Sprinkle the cilantro and parsley over the top of the shakshuka.
10. Serve the shakshuka hot, garnished with additional fresh herbs, if desired.
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