Shakshuka

Thought to have come from Arabic word for “mixture,” shakshuka is a highly popular Middle Eastern dish made primarily with tomatoes, spices, and eggs. It seems appropriate to enjoy shakshuka for breakfast, lunch, or dinner and if so desired, with the addition various meats, cheeses, and spices. This one-skillet wonder is incredibly versatile.

Recipe

Shakshuka

Total Time: 45 Minutes | Active Time: 20 Minutes | Serves Eight

Ingredients:

• 3 T olive oil
• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 1 jalapeño chile, cored, seeded, and chopped
• 7 garlic cloves, finely chopped
• 1/4 C tomato paste
• One 28-ounce can whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 2 1/2 T sugar
• 1 1/2 T kosher salt
• 1 T paprika
• 1 T ground cumin
• 1 1/2 t freshly ground black pepper
• 1 t ground caraway
• 1/2 bunch Swiss chard, stemmed and chopped, or spinach
• 8 to 12 large eggs

Directions:

1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

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