Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.
This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and fresh basil.
Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 yellow or orange bell pepper cut into thin strips
- 1 red onion, sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1 (29 oz can) tomato puree
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- a few drops hot sauce, or to taste
- 4 large eggs
- 1 teaspoon fresh thyme leaves
- 2 tablespoons crumbled feta cheese (omit to make dairy free)
- 2 cups prepared white rice (optional)
- pita or crusty bread for dipping (optional)
(note: this recipe is gluten free if served with rice rather than bread)