A hearty Arabic dish, ideal for breakfast, or at any other time!! Should be eaten with bread, toast or pita bread.
Shakshuka translates to “all mixed up” in Arabic, and hints at the potent spice and exotic flavors. This one-pot-wonder of a dish also goes by the name “eggs in purgatory”. I don’t know who came up with such an obvious misnomer, but I seriously question their judgement: anyone with tastebuds will know that this richly spiced tomato sauce is hardly purgatory. In fact I’d argue that it’s nothing short of heavenly. Which is why I think shakshuka is a far more apt name, in my opinion.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 bell peppers chopped
1 green chilly, jalapeño or habanero pepper, seeded and finely chopped
4 medium tomatoes diced
1/2 cup vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can baked beans
6 eggs
2 tablespoons chopped parsley
1/4 cup crumbled feta or cheddar cheese
Directions
In a large, deep skillet, heat oil over medium-high heat.
Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper and simmer for 20 to 22 minutes or until thickened.
Add baked beans and simmer for a further 2 minutes.
Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
Sprinkle with parsley and cheese.
Time: Prep 10m Cook 40m Ready In 50m
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