Shakshuka

A hearty Tunisian dish of eggs poached in an aromatic sauce made with peppers and tomatoes infused with spices. Perfect for a filling breakfast or light dinner — serve straight from the skillet with crusty bread.

Ingredients

• 4 pcs Tomatoes
• 2 tbsp Olive oil
• 1 pcs Onion
• 1 pcs Red bell pepper
• 1 pcs Green bell pepper
• 3 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Paprika
• 0.75 tsp Salt
• 0.5 tsp Ground chili
• 4 pcs Eggs

Instructions

1. Heat the olive oil in a large cast iron skillet or sauté pan with a lid over medium heat. Add the diced onion and sauté for 2–3 minutes until softened. Then add the diced peppers and minced garlic and cook for another 3–5 minutes, stirring occasionally.
2. Add the diced tomatoes, cumin, paprika, salt, and ground chili. Stir well and bring to a simmer. Reduce the heat to low and simmer uncovered for 10–15 minutes until the sauce thickens to your desired consistency. Taste and adjust the salt and spiciness as needed.
3. Using the back of a spoon, make four shallow wells in the sauce, wide enough for an egg. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 5–7 minutes until the whites are set but the yolks remain slightly runny. Serve immediately with crusty bread or pita.