Tomato and Roasted Red Pepper Shakshuka
A vibrant and nourishing dish, this Tomato and Roasted Red Pepper Shakshuka is a Mediterranean marvel that brings together the warmth of spices, the richness of roasted red peppers, and the classic comfort of poached eggs. Ideal for a hearty breakfast, a fulfilling dinner, or a lavish brunch, this version of Shakshuka will surely become a staple in your culinary repertoire.
Equipment
- Large skillet
- Knife
- Cutting board
- Measuring spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced about 1 cup/150 grams
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 2 large roasted red peppers, chopped about 1 cup/150 grams
- 1 can diced tomatoes 14 oz/400 grams
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped for garnish
- Crumbled feta cheese for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir the spices into the onion mixture and cook for another minute to release their aromas.
- Add the chopped roasted red peppers and diced tomatoes to the skillet. Season with salt and pepper to taste. Simmer the mixture for about 15 minutes, or until it thickens slightly.
- Create four wells in the tomato and pepper mixture using the back of a spoon. Gently crack an egg into each well.
- Cover the skillet with a lid and let the eggs poach within the tomato mixture for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
- Remove the skillet from the heat. Garnish the Shakshuka with chopped parsley or cilantro and crumbled feta cheese, if using.
- Serve hot, directly from the skillet, with crusty bread for dipping.
Notes
For a vegan version, omit the eggs and add a can of drained chickpeas for added protein.
Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
To save time, use jarred roasted red peppers instead of roasting your own.
This dish is traditionally served with crusty bread, but for a low-carb option, serve with a side of mixed greens or cauliflower rice.