Description
This Moroccan-style shakshuka is made with eggs poached in a tomato red pepper sauce and comes together in just 30 minutes. It’s the perfect dish to serve with a crusty loaf of bread and works as a breakfast, lunch or dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tsp whole cumin seeds
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1 cup roasted red bell pepper, drained and chopped roughly
- 1 (28oz) crushed tomatoes
- 2 tsp ras el hanout
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cilantro, minced
- 1 tbsp parsley, minced
- 4–5 eggs
- Crusty bread to serve with
- Optional toppings: additional cilantro, parsley, crumbled feta cheese
Instructions
- Toast the cumin seeds. Heat oil in a skillet over medium heat before adding cumin seeds. Toast for a minute or until they begin to bloom and become fragrant.
- Build the sauce. Add minced onion to the pan and sauté until translucent before adding garlic and cooking until fragrant. Next add chopped roasted peppers, crushed tomatoes, ras el hanout, salt, pepper, cilantro, and parsley. Stir and bring everything to a boil before lowering and covering partially with a lid. Simmer on low for 15 minutes.
- Poach the eggs. Using a spoon, create wells in the sauce where the eggs will go. Crack the eggs into the wells one at a time, cover and continue to cook for 5 minutes, or until the eggs are cooked to your desired done-ness.
- Serve. Top the shakshuka with additional fresh herbs and crumbled feta cheese (optional). Serve with crusty bread and enjoy.
