The only thing better than well-raised eggs is a classic recipe to make with them. Shakshuka is a breakfast favorite on the Mediterranean and throughout the Middle East. It’s hearty, filling, flavorful and good for you too. Plus it’s quick to make, and the ingredients are mostly pantry staples. There are many versions of shakshuka, and here is ours. Makes 6 servings
Here’s what you need
14 ounces crushed canned tomatoes
14 ounces whole canned tomatoes, chopped roughly by hand
1/2 cup onion diced small
4 cloves of garlic, minced
1 whole orange, yellow or red bell pepper, chopped into small pieces
1 tablespoon sherry or balsamic vinegar
a pinch of sugar
2 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1/4 chopped fresh mint
1 teaspoon sweet paprika
1 teaspoon red pepper flakes
1 1/2 teaspoons ground cumin
2 bay leaves
3 tablespoons extra virgin olive oil
In a heavy bottomed skillet, add the onion and minced garlic, and 2 tablespoons of olive oil to medium heat.
Saute until the onion is translucent, about 3-4 minutes. Add the bell pepper and saute a little longer until the pepper is slightly soft. Add both types of tomatoes to the pan, and bring to a simmer, seasoning with salt and pepper. Then add the cumin, paprika and bay leaf. Cover the sauce and simmer it on low for about 15 minutes, or until it starts to come together. Crack the eggs one at at time on top of the sauce, arranging them evenly around the pan. Season them with salt and pepper, and cover again. Simmer everything gently, letting the eggs bake on top of the sauce for about 10 minutes, or until they are as done as you like them. Garnish with fresh parsley and mint, and the remaining olive oil. (It’s also great with a little feta cheese on top)
Serve this on its own, or alongside warm pita bread, with hummus and kebab, a salad or an olive tray.