On a typical Sunday, as a family, we like to have brunch and often the dish that gets the most attention is Shakshuka. Simple, easy and flavorful, plus leftovers are good for just about any meal. They even sell a frozen tomato base at Trader Joe’s, but since we are eating out of the pantry, a few cans and little else makes this amazing meal.
- 2 tbsp olive oil
- black pepper, to taste
- 2 tbsp chopped fresh herbs, whatever you have on hand
- 1 28 ounce can of crushed tomatoes
- ¼ tsp red pepper flakes or chili flakes
- ½ tsp smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 3 garlic, minced
- ¼ teaspoon sea salt
- 1 large red bell pepper or roasted red bell pepper, chopped
- 1 large onion, chopped
- 5 to 6 xlarge eggs
- Preheat the oven to 375 degrees. Heat olive oil in a large, oven-safe skillet over medium heat. Once glistening, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning transparent, about 5 minutes.
- Add the garlic, tomato paste, cumin, paprika, and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 2 minutes.
- Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer, add salt & pepper and cook for 5 minutes.
- Turn off the heat. Use the back of a spoon to make a well near the outside of the pan and crack an egg directly into it. Carefully spoon a little tomato over the whites to help contain the egg. Sprinkle a little salt and pepper over the eggs and repeat with the remaining eggs.
- Carefully transfer the skillet to the oven and bake for 8 to 10 minutes, start checking at 8 minutes. The dish is done when the egg whites are a thick white and the yolks have risen slightly but are still soft. They should still jiggle in the centers when you shake the pan. Remember, since the pan is hot the eggs will continue to cook even after they are taken out of the oven.
- Take the pan out of the oven and scoop servings into a bowl, add a piece of crusty bread on the side.