Shakshuka

Best Shakshuka Recipe

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 28 ounce can diced tomatoes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp sea salt
• optional: pinch of dried chili flakes
• 5 large eggs
• 1–2 tbsp freshly chopped parsley
• fresh black pepper, to taste

1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
2. Sauté onions for 3-5 mins or until translucent.
3. Add in garlic and cook for 1 minute.
4. Add diced tomatoes and spices and bring to a boil then let simmer for
   about 5 mins or until broth has thickened.
5. Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
6. Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
7. Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.
8. Serve immediately with fresh bread or pita for dipping.

I like this recipe because it is an ideal healthy and tasty breakfast plus it is easy to make.