Classic Shakshuka

Classic Shakshuka

SERVINGS 4

Eggs are poached in a spicy tomato stew in this Israeli version of the infamous Shakshuka. Perfect for brunch, lunch, breakfast, or dinner! You can't go wrong with shakshuka!

Prep Time- 20 MINUTES

Cook Time- 10 MINUTES

Total Time- 30 MINUTES

INGREDIENTS

• 2 tablespoons olive oil
• 1 white onion diced
• 1 red bell pepper seeded and diced
• 1 jalapeno minced
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 30 ounces canned diced tomatoes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 3 tablespoons fresh cilantro roughly chopped

INSTRUCTIONS

• Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
• Add in garlic, cumin, and paprika and toast for 1 minute.
• Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes. Preheat oven to 375 degrees while you wait.
• Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
• Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
• Sprinkle with fresh cilantro before serving. Serve hot with sliced bread or flat bread such as Pita Bread. 
• Optional-Feta Cheese and/or Avocado

Personal Chef Atlanta