Shakshuka is probably one of the best egg dishes known to man. A Middle Eastern dish of tomatoes, peppers, spices and eggs, this dish can be enjoyed at any time of day and rivals even the best Mexican chilaquiles. Feel free to experiment with your own spice blends to make it your own! But whatever you do, be sure to have lots of bread ready to soak up all that tomato goodness!
- Extra virgin olive oil
- 3 red bell peppers
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 diced spicy pepper such as jalapeno, serrano or thai chili, depending on preference (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon chili powder
- Pinch of cayenne (optional)
- Pinch of coriander
- Salt and pepper to taste
- (1) 28 ounce can diced tomatoes
- 4 eggs, whole
- Chopped parsley, about 1 handful
- Crusty bread for serving
- Prepare a grill or broiler on high heat. Rub the bell peppers with olive oil and grill or broil until well charred on the outside skin. Place in a heatproof bowl covered with plastic wrap and let sit for 20 minutes. Remove the charred skin, remove the seeds and stems and discard, and dice the peppers. Set aside.
- In a 12-inch frying pan with a lid, heat a small amount of olive oil on high heat. Add the diced onion and garlic and sauté until translucent, but not browned.
- Add the chili, if using, and continue to sauté until soft. Add the spices and stir until fragrant.
- Add the tomatoes, reduce the heat to medium, and allow the mixture to simmer for about 5 minutes, or until a full, spicy aroma develops and the sauce thickens.
- Carefully crack the eggs into the mixture and reduce the heat to low. Cover the pan with the lid, and allow the eggs to steam in the mixture until cooked to your desired doneness- about 3 minutes for soft, 5 minutes for medium, or 7 minutes for hard cooked eggs.
- Season to taste with salt and pepper. Serve immediately with lots of crusty bread for dipping.