Pro-Tips

For a heartier meal, I love to pour shakshuka over toast or a bagel, like an open face sandwich.

Feel free to get creative with what goes in and on top of the sauce. I’ve heard of adding butternut squash, brussel sprouts, or spinach - whatever feels right to you!

Did you attempt this recipe?

Share it with the studio! Send us your beautiful food photos and let us know if you changed it up or discovered a new pro-tip for this recipe.

Traditional Shakshuka

BY EMILY FREBOWITZ

ADAPTED FROM A RECIPE BY LISA BRYAN

 

Shakshuka is commonly found in North Africa and the Middle East, but is easy to make at home for a healthy and flavorful breakfast. The best thing about shakshuka is that it's a customizable meal - add extra toppings like avocado, or leave out the cayenne if you're not looking for extra spice! It also uses common household ingredients, so you're likely to already have much of this list in your pantry.

YIELD – 2 servings

TIME – 30 minutes

Ingredients

Recommended:

2 tablespoons olive oil

1/2 medium diced onion

1/2 seeded and diced red bell pepper

2 garlic cloves, minced

14 ounces canned whole peeled tomatoes

2-3 eggs

1 teaspoon paprika

1/2 teasooon cumin

1/4 teaspoon chili powder

Dash of cayenne (optional)

Salt and pepper

Cilantro and/or parsley for topping

Other fun, optional toppings:

Avocado slices

Feta

Goat cheese

Pita bread or other toast of choice on the side for dipping

Preparation

Step 1 - Cook the veggies

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Step 2 - Add the spices

Add garlic and spices and cook an additional minute.

Step 3 - Make the sauce

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Step 4 - Poach the eggs

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley.