Crista's Shakshuka

Shakshuka is a savory Middle Eastern and North African dish of poached eggs nestled in a spiced tomato and pepper sauce, offering a hearty, flavorful, and nutritious meal. It is often eaten for breakfast but perfect for any time of day. I learned to make this from my amazing Jewish roommate who I lived with my first year of grad school and remember feasting on a bit batch of it in her cast iron pan one weekend morning.

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Step 1

Heat olive oil in a large sauté pan on medium heat. Add the onion, carrots, bell pepper, ginger, and turmeric, and cook for 5 minutes or until the onion becomes translucent.

Step 2

Add garlic, tomato paste, and spices and cook an additional minute.

Step 3

Pour the can of tomatoes and juice into the pan. Season with salt and pepper and bring the sauce to a simmer. Stir in the fresh herbs, reserving a little bit for garnish.

Step 4

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

Step 5

Garnish with chopped cilantro and parsley, as well as additional optional toppings listed, before serving.