Shakshuka Recipe (Poached Egg Breakfast)

By The Mediterranean Dish · 35 min

Ingredients

Instructions

1. Heat the 3 tablespoons extra virgin olive oil in a large skillet over medium heat.
2. When the oil shimmers, add the chopped yellow onion, 2 chopped green peppers, 2 chopped garlic cloves, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, a pinch of red pepper flakes if using, and a pinch of kosher salt and black pepper. Cook, stirring now and then, until softened, about 5 minutes.
3. Add the 6 chopped medium tomatoes (about 6 cups) and the 1/2 cup tomato sauce. Cover and simmer for about 15 minutes. Uncover and cook a little longer until thickened. Taste and adjust the seasoning.
4. Using a wooden spoon, make 6 wells spaced apart in the tomato mixture. Crack one of the 6 large eggs into each well.
5. Reduce the heat to medium-low, cover and cook on low until the egg whites are set.
6. Uncover and scatter over the 1/4 cup chopped fresh parsley leaves and 1/4 cup chopped fresh mint leaves. Add more black pepper or red pepper flakes if you like.
7. Serve with warm pita, challah or crusty bread.

Summarized from The Mediterranean Dish's video. Watch it for the details.