You can keep this VEGAN (see below) or “beef” it up a bit by adding chorizo or feta.
After a little research, I find that it is also really popular in Israel. For a Moroccan twist, add a couple pinches of cinnamon and some dried apricots or raisins to the stew.
Shakshuka- North African Skillet Eggs
Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Breakfast, brunch, vegetarian
- Method: Stove top
- Cuisine: Middle Eastern
- 3T Olive oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, sliced
- 1 red onion, sliced
- 3–4 garlic cloves, diced
- 3/4 tsp salt
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- 1/2 tsp smoked paprika
- 1/2 tsp chili flakes
- 3 medium tomatoes diced small
- 1/3 c white wine or water
- 1 T fresh basil ribbons or chopped Italian parsley
- 4 –6 Extra large organic eggs ( or seared salt and pepper tofu…see below)
Other optional additions:
- crumbled feta or goat cheese
- 1 C browed chorizo
- ¼ C finely diced spanish style cured Chorizo or Merguez, a North African spiced sausage
- preheat oven to 400F
- In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. ( if adding raw chorizo, brown it with the onions)
- Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5 more minutes, until peppers are tender.
- If adding the cured spanish chorizo or Merguez sausage, add it now.
- Add all spices, sugar and salt.
- Cook for 2 more minutes. Add fresh tomatoes and white wine ( or water).
- Simmer on low for 15 minutes, adding more water if it gets too dry or thick. You want a stew like consistency. After tomatoes cook down, taste, it should be full flavored and adjust salt and sugar if necessary.
- Crack 4-6 eggs over the mixture, sprinkling each egg with a little salt and cracked pepper.
- Add crumble goat cheese or feta ( optional) over the top and place in the 400F oven. Bake until Egg whites are cooked ( about 7 minutes) and yolks are still soft. Remove from oven and top with fresh basil ( or cilantro or Italian parsely). Serve with toast or crusty bread.
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