PUBLISHED 10/7/2019
Shakshouka is a traditional Middle Eastern breakfast dish that consists of eggs poached in tomatoes and served with bread. However, other than those ingredients the variations are endless! This recipe contains more Latin flavors than Mediterranean, but I have a strong feeling I will be making this many more times with all kinds of new ingredients. There are no rules with this dish, especially for which meal to eat it – Perfectly Imperfect any time of the day!
PREP TIME: 5 minutes
COOK TIME: 25 minutes
SERVINGS: 4
ingredients
- 2 TBSP Avocado Oil (or any high heat oil like Canola or Vegetable)
- 1 Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 Bell Pepper (chopped) – I used half of orange and yellow peppers
- 1 15 oz can Diced Tomatoes
- 1 cup Stock (Chicken or Vegetable)
- 1 TBSP Tomato Paste
- 1 TSP Cumin
- 1 TSP Chili Powder
- 1 TSP Paprika
- juice of 1/2 Lemon
- 4 Eggs
- Salt and Pepper
- handful Cilantro (chopped)
- zest 1 Lemon
- 1-2 Avocados (sliced)
- Crystal Sea Salt (optional)
instructions
- In a large pan heat Oil over medium-low heat (heat the pan first-don’t put oil in a cold pan.)
- Add Onion and saute for about 3-5 minutes or until soft and translucent.
- Add Garlic and cook another 1 minute before adding the Peppers.
- Season with Salt and Pepper and saute for 2-3 more minutes.
- Add in Tomatoes, Stock, Tomato Paste, Lemon Juice, Cumin, Paprika, and Chili Powder. Turn heat to high and bring to a boil.
- Reduce heat to low and simmer for 5 minutes.
- Create pockets in the sauce and crack an egg into each of them. Cover and cook over medium heat for another 5 minutes, or until the eggs are done to your liking (5 minutes will take them to a very runny over-easy.)
- Top with Cilantro, Sea Salt, more Pepper, and Lemon Zest.
- Serve over crusty toast and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
