Not really sure what to think of the name of this recipe? You’re probably not alone. Shakshuka isn’t really the most common of names around here, but hopefully this’ll make it very popular in your house! Twenty Minute Skillet Shakshuka is a traditional North African/Middle Eastern breakfast dish in which eggs are poached in a peppery tomato sauce.
While it began as a dish to start your day, we think it’s a great way to put a healthy dinner on the table in a HURRY. Like about as fast as making grilled cheese or pancakes.
You basically just sauté peppers and onions, add some stewed tomatoes and spices and crack eggs into the mix. The eggs are gently poached in the hot tomato stew, creating this amazing mixture of flavors.
Serve it by itself, or over rice, hash browns, quinoa, toast or traditionally with pita bread. How impressive is it that you’re cooking traditional African food? Wow. And in basically 15 minutes. Bragging rights for sure…you can call yourself a “global chef” now.
Twenty Minute Skillet Shakshuka. Impressive indeed.
- 1 Tbsp. extra-virgin olive oil
- 1 white onion
- 1 green, orange or red pepper
- 4 cloves garlic, minced
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1 tsp. cumin
- 3 14-oz. cans stewed tomatoes
- 4-6 eggs
- Fresh parsley and cilantro
- Salt and pepper
- Lime juice and feta cheese for topping (optional)
- Chop onion and pepper and sauté in olive oil about 5 minutes.
- Add garlic and spices and cook for another minutes, stirring to combine.
- Add tomatoes, stir together, and heat over medium until tomatoes start to simmer.
- Crack eggs and carefully drop each one into mixture. Salt and pepper.
- Cover and simmer 5-7 minutes, until eggs are done to your taste.
- Chop parsley and cilantro and sprinkle over eggs. If desired, squeeze lime juice over tomatoes and sprinkle with feta. Serve immediately.
*This is AMAZING served over crispy hash browns, with pita bread or on toast with avocado.