Go ahead, say it: shaksuka. It’s super-fun to pronounce and even more delicious to eat. This hearty, healthy and wonderfully spiced meal is common to the Middle East. It’s perfect for breakfast, lunch or even dinner, and can be made vegetarian or with added meat, like sausage or chicken. Whip up a skillet of this savory fav, top with fresh cilantro and serve with crusty bread for dipping. Enjoy!
- 4 tbsp. olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1-2 tbsp. paprika, to taste
- 1 tsp. cumin
- 1 tsp. coriander
- ¼ tsp. cayenne powder
- Salt & pepper, to taste
- 1 (28 oz.) can diced tomatoes with juice
- 5 oz. tomato paste
- 4 large eggs
- 1 package chorizo, cooked and cut into rounds (optional)
- 1 bunch fresh cilantro, chopped, for serving
- 1 loaf bread, for serving
- In a large cast-iron skillet, heat olive oil on medium over your stovetop.
- Add in onion, bell pepper, garlic and all spices, cooking for 8-10 minutes, until the vegetables are soft but not browned.
- Preheat your grill to high about now.
- Stir in the diced tomatoes with juice and tomato paste, cooking another 8-10 minutes until the sauce begins to reduce.
- If you’re using chorizo, stir it in now for a little extra kick!
- With a large spoon, make four wells equally spaced in the pan, for the eggs to rest in. Gently crack one egg into each well.
- Place the entire pan onto the grill grate, cover and cook for 6-10 minutes, or until the eggs are done to your liking.
- Sprinkle with chopped fresh cilantro and serve immediately with fresh, crusty bread.