Shakshouka is a Middle Eastern breakfast dish with a base of eggs and tomatoes. It comes together in a snap—and you only need a frying pan or cast iron pan to put it together. Serve it with your favorite crusty bread and dig into those soft and runny egg yolks!
- 2 tablespoons olive oil
- 1 medium-sized red onion, chopped
- 3 cloves garlic, chopped
- 1 medium-sized green bell pepper, sliced into thin strips
- 1 (400-g) can diced tomatoes
- 1 teaspoon balsamic vinegar
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Salt, to taste
- Ground black pepper, to taste
- 3 large eggs
- Flat-leaf parsely, for garnish
- Crusty bread, to serve
- 1 Heat olive oil in an 8-inch frying pan or cast iron pan over medium heat. Sauté red onions until softened; add the garlic and bell peppers and sauté until onions are translucent, about 1 or 2 minutes.
- 2 Add the diced tomatoes into the pan and season with balsamic vinegar, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Simmer and reduce until thick.
- 3 Create 3 small holes in the tomato mixture and crack 3 eggs over the wholes. Cook over low heat until eggs are set about 3 to 4 minutes. Take off the heat and garnish with flat-leaf parsley. Serve with toasted, crusty bread.