Need a breakfast, brunch, or dinner idea? Shakshuka is a classic North African & Middle Eastern dish that is typically eaten for breakfast, but can be eaten any time of day. I especially like this easy, healthy dish for dinner. It’s a simple one-pan meal made with a combination of simmering tomatoes, onions, garlic, spices and poached eggs. Adding tangy crumbled feta cheese and fresh cilantro or parsley at the end is the perfect finishing touch. I love to serve this with garlic toast, which is great for dipping in the delicious sauce.
- 4 tbsp extra-virgin olive oil
- 1 red onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, thinly sliced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp coriander
- ¼ tsp crushed red pepper, or to taste
- 1 26.46 oz box Pomi finely chopped tomatoes (or whole plum tomatoes with their juices, finely chopped)
- 2 cilantro stems, leaves removed
- ¾ teaspoon sea salt, plus more as needed
- ¼ teaspoon black pepper, plus more as needed
- ½ cup feta, crumbled
- 8 large eggs
- Chopped cilantro or parsley, for serving
- For the Garlic Toast:
- 1 16- ounce loaf of Italian bread or French bread of choice
- 4 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 4 large cloves garlic, minced on microplane
- ½ tsp oregano
- Scant ½ tsp salt
- Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low and add onion and bell pepper. Cook, stirring often until the onions and peppers are tender, about 5 minutes. Add the garlic and cook another 1 to 2 minutes.
- Add the cumin, smoked paprika, coriander and crushed red pepper, stirring to coat the spices onto the onions and peppers.
- Pour in the tomatoes and season with salt and pepper.
- Simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed.
- Using a rubber spatula, make 8 spaces to crack the eggs in the sauce. Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with feta and cilantro. Serve with garlic toast
- In the meantime, make the garlic toast: Slice the loaf diagonally to make ¼ inch thick slices.
- In a small bowl, mix together the softened butter, olive oil, garlic, oregano and salt.
- Spread the butter mixture onto one side of the sliced bread. Place the slices, butter side up on a sheet pan and bake for about 5 minutes, until they edges are crispy and the center has a slight crunch but is still slightly soft in the center.
- Serve the shakshuka garnished with cilantro or parsley and garlic toast.
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