Shakshuka Mediterranean Style Baked Eggs
Equipment
- Large Skillet
Ingredients
- 1-2 tbsp olive oil
- 2 lbs fresh tomatoes or 1 (28 oz) canned whole peeled tomatoes
- 1 tbsp tomato paste
- 1 large onion, chopped
- 2-3 cloves garlic, chopped
- 2 medium red bell peppers, chopped into 1/4 inch pieces or 2 whole roasted peppers, jarred
- 4-6 large large fresh eggs best quality you can buy(organic, pasture raised)
- 1 tsp ground cumin
- 1 tsp mild paprika
- sea salt as needed
- ¼-½ tsp allepo or chili flakes
- 1 tbsp Za'atar mix optional
- 2 tbsp chopped parsley
- Fresh cracked pepper
Garnishes
- Greek yogurt, Labneh
- Bread of your choice
- feta
- sliced green olives
Instructions
- Warm olive oil in a large skillet or frying pan over a medium-low heat. Add the onions, fresh bell peppers and salt to the pan stir and cook for 3-4 minutes until they start to release their moisture and become slightly golden. (for jarred roasted pepper add in step 3.
- Add the tomatoes, tomato paste and stir well. Now add garlic, paprika, cumin, chilli flakes, sugar, and fresh black pepper to the pan and stir and simmer further for 7-8 minutes, until color of the sauce deepen and become thicker.
- Add (roasted pepper if using instead of fresh bell peppers) after step two.
- Make little wells in the sauce and crack one egg in each well. Cook undisturbed until whites are cooked and the yolk is cooked to your desired taste. Cook for 5-8 minutes depending on the yolk donees desired!
- Sprinkle Za'atar on the eggs if desired, garnish with parsley and fresh black pepper and serve with garnishes suggested.
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