Shakshuka is one of my favorite dishes to make when I'm doing a "fancy" breakfast (or breakfast for dinner hehe). And the thing is, it's actually SO easy to make! If you wanna impress guests (or just impress yourself which I fully support), this dish is a must.
So what is shakshuka? And where is its origin?
Egg shakshuka is a simple one-skillet dish comprised of a mixture of poached eggs nestled in the middle of a savory mixture of crushed tomatoes, bell peppers, onions, and garlic + spices. Traditional shakshuka came to life in North Africa-Tunisia and has become widely popular in Middle Eastern and Mediterranean regions.
1-2 tbsp olive/avocado oil
1-2 bell peppers
4-6 ripe tomatoes, chopped + 1 can tomato sauce or chopped tomatoes in their juices
1 yellow onion, finely chopped
4 cloves garlic, minced
Preheat oven to 400 F.
Heat a large oven-safe pan/skillet, on medium heat. When the pan is hot enough, pour in your oil, followed by your onion and garlic. Sautee until onions are translucent, and mixture is fragrant.
Add your bell peppers and chopped tomatoes to the pan, and sautee for a couple of minutes.
Pour in your canned tomatoes and their juices and let the mixture simmer for a few minutes.
Finally, crack your eggs on top of the mixture, and place pan in the oven. Let this cook until egg whites are no longer clear, but your yolks are still runny--about 5-8 minutes (time depends on the power of your oven).
Top with garnish of your choice. I love cilantro, fresh parsley, or dill (maybe all three if I'm feeling sassy).
Serve with some roasted potatoes, and my personal favorite, some crispy sourdough bread.