Updated: Sep 5, 2020
Shakshuka was one of those meals that I thought I'd NEVER be able to make at home. I figured you needed a sturdy cast iron pan and serious chef skills to master this dish. I started seeing Shakshuka recipes popping up online and I figured I'd give it a try.
AND IT TURNED OUT AMAZING!
I'm not into fancy breakfasts ... wait, let me rephrase ... I love going OUT for fancy breakfasts, but I refuse to make my morning at home complicated. So here's an easy lazy morning Shakshuka recipe that you'll love to make (and eat)!
Serves 2 people
What you'll need:
•2 tbsp olive oil or avocado oil
•1 onion (diced)
•1 red pepper (diced)
•1 can/jar of pureed or diced tomatoes
•1 clove of garlic (minced)
•1 tsp paprika
•1 tsp cumin
•1/4 tsp chilli powder or a sprinkle of cayenne pepper
•Salt & pepper (to taste)
•1/4 cup crumbled feta cheese (optional)
What you'll need to do:
1. Heat oil in a medium sized pan on medium-high heat.
2. Sautéed onion and pepper until softened (about 3-5 minutes) and add in garlic. Season with salt and pepper.
3. After a few minutes, turn heat to low and pour in pureed/diced tomatoes. Season with paprika, cumin and chilli powder. Stir mixture every so often until the sauce begins to thicken.
4. Crack an egg into a separate bowl and make a well in the tomato mixture with a spoon. Pour egg into the well and repeat with the remaining 3 eggs.
5. Cover pan with a lid and let simmer until eggs are cooked to your liking.
6. Crumble feta cheese on top before serving. Serve with a warmed pita, a toasted bagel or bread. Enjoy!