Skillet Eggs with Tomatoes & Peppers | Shakshouka
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I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Skillet Eggs with Tomatoes & Peppers | Shakshouka
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Ingredients
  • 2 large red bell peppers , chopped
  • 2 large Anaheim peppers , chopped
  • 1 onion , chopped
  • 5 cloves garlic , sliced
  • 1/3 cup olive oil
  • 28 oz tomatoes (1 can, peeled)
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • salt
  • eggs , as desired (for poaching)
  • bread , for dipping, preferably baguette
  • parsley , chopped, for garnish
Servings: people
Units:
Instructions
  1. Brown all your veggies in a large skillet with plenty of olive oil. If you cook them over a medium-high flame, this will take about 15-30 minutes, depending on the size of the pan.
  2. When everything is soft and brown, add in the tomatoes without the juice. Crush them up with a wooden spoon. Reserve the juice for thinning in the sauce later, if desired. Just keep in mind, Shakshouka is typically thick and chunky.
  3. Next, season with paprika and cumin. Cover and simmer gently for an hour.
  4. Right before serving, break eggs on top of the gently simmering sauce, cover with lid and poach. I like my yolks soft and creamy, but not runny. This took 3-5 minutes.
  5. Garnish with plenty of parsley. A coarse chop is lovely in this rustic dish. Bring to the table in the pot you cooked it in.
Recipe Notes

NOTE: My version is mild, but feel free to kick it up with cayenne or hot paprika.