Breakfast | Main Course
Herby Sun Dried Tomato Shakshuka
I love shakshuka! I’ve made this North African dish probably a dozen times now, and each time I make it it only gets better. This is one of the easiest dishes to make for beginner cooks, and it’s simply delicious, too.
INGREDIENTS
- extra-virgin olive oil
- 3 shallots (diced)
- 1 red bell pepper (seeded and diced)
- 2-3 garlic cloves (sliced)
- 1 28 oz can of whole tomatoes with their juices
- 1/2 c sun dried tomatoes
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/4 c chopped herbs: parsley (chives, basil, oregano, thyme, plus more for topping*)
- 5-6 eggs
INSTRUCTIONS
- Heat the olive oil in a deep pan over medium heat. Add the diced onions and bell pepper, and cook for 5-8 minutes, until softened and lightly caramelized.
- Add the garlic and cook for just 1-2 minutes.
- Pour in the can of tomatoes and the sun dried tomatoes, making sure to add in the sauces. Cook over the flame for about 4 minutes, until it just starts to simmer. Be sure to mash the tomatoes with the back of your spoon to break them up a bit.
- Once the sauce is simmering, add all of the spices and chopped herbs. Stir to combine it with the sauce. Taste the sauce and adjust for seasonings as needed.
- Gently crack the eggs on top of the sauce, one at a time, spacing them out a bit. Place the lid on the pan and cook for 5-6 minutes, until the egg whites are set.
- Remove the pan from heat. Serve with more chopped herbs and a drizzle of olive oil.
Notes
*This list is just a suggestion. Use whatever herbs you like or have on hand!