Shakshuka
A hearty Middle Eastern dish of eggs poached in a flavorful sauce of tomatoes, peppers, onions and aromatic spices. Perfect for breakfast or brunch, this one-pan meal combines the richness of runny egg yolks with a spicy, savory tomato sauce.
Ingredients
- •3 tablespoons canola oil
- •2 medium yellow onions
- •1 large green bell pepper
- •1 large jalapeño chile
- •7 cloves garlic
- •¼ cup tomato paste
- •28 ounce whole peeled tomatoes
- •1 piece bay leaf
- •2½ tablespoons sugar
- •1½ tablespoons kosher salt
- •1 tablespoon sweet Hungarian paprika
- •1 tablespoon ground cumin
- •1½ teaspoons black pepper
- •1 teaspoon ground caraway
- •½ bunch Swiss chard
- •8 large eggs
Cooking Instructions
- 1.
1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
17 min
- 2.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
20 min
- 3.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
10 min
