North African Spiced Shakshuka

Name: North African Spiced Shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: African
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, chopped); 2 bell peppers (chopped); 4 clove garlic (minced); 2 teaspoon ground cumin; 2 teaspoon smoked paprika; 1 teaspoon chili powder; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 2 can crushed tomatoes; 1 cup vegetable broth; 1 teaspoon sugar; 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 10 eggs (large); 5 pita breads (warmed for serving); 0.25 cup fresh cilantro (chopped)

A robust and warming one-pan meal featuring eggs poached in a richly spiced tomato and bell pepper stew, served with warm pita bread for dipping.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 10
Cuisine: African
Difficulty: Easy
Cost: $1.99/serving

Dietary

Vegetarian
Nut-Free
Gluten-Free
Dairy-Free
Pescatarian

Ingredients

2 tablespoon olive oil
1 yellow onion (large, chopped)
2 bell peppers (chopped)
4 clove garlic (minced)
2 teaspoon ground cumin
2 teaspoon smoked paprika
1 teaspoon chili powder
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
2 can crushed tomatoes
1 cup vegetable broth
1 teaspoon sugar
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
10 eggs (large)
5 pita breads (warmed for serving)
0.25 cup fresh cilantro (chopped)

Instructions

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add chopped yellow onion and bell peppers and cook until softened, about 8-10 minutes.
Stir in minced garlic, ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in crushed tomatoes and vegetable broth. Stir in sugar (if using), salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Create 10 small wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.
Cover the skillet and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
Garnish with fresh cilantro, if using. Serve hot directly from the skillet with warm pita bread for dipping.

Notes

The tomato sauce base can be made ahead and stored for several days. Reheat the sauce, then add and poach fresh eggs when ready to serve for the best results. Leftover cooked shakshuka can be reheated gently, but eggs may be more firm.

Nutrition (per serving)

Calories: 285
Protein: 17.5 g
Carbohydrates: 30.5 g
Fat: 11.2 g
Fiber: 6.8 g
Sodium: 880 mg
Saturated Fat: 3.1 g
Sugar: 8.5 g
Cholesterol: 190 mg