When your traditional breakfast foods start to get a little mundane, it may be time to try something new. Although Shakshuka is normally eaten for breakfast, it is also an acceptable meal for any time of the day!
Deriving from North African and Middle Eastern cultures, Shakshuka is a simple combination of tomatoes, onions, spices, and poached eggs. This wholesome, hearty breakfast favorite has been devoured for decades, and continues to be a go-to vegetarian meal for people around the globe. Typically Shakshuka can seem a little daunting to make at first, but it is actually a relatively easy meal to cook. That’s why Downshiftology has shared this helpful Shakshuka recipe that you can make at home!
You might also like: Easy Weeknight Takeout, Without Leaving Your Home
How to Make Shakshuka
This delicious recipe is simple to make and only requires a few common ingredients. Start by dicing an onion and bell pepper and add them to a medium-sized sauté pan on medium-high heat with a little olive oil. Stir the vegetables around for five minutes, or until the onions become translucent.
Add in a little garlic and spices to this combination and stir until it is nice and fragrant. Next, you’ll need to add in a 28-ounce can of whole peeled tomatoes. If you want to really go the extra mile, you can use fresh tomatoes here. Using a spatula, break up the tomatoes in the pan into smaller pieces and let this mixture simmer.
Once this combination is lightly simmering, crack four or five eggs on top. Be sure to make little holes in the mixture beforehand to give your eggs a little more room. Depending on the size of your pan, you may need to use up to six eggs in your Shakshuka. Once you’ve cracked your eggs, reduce the heat to low and cover your pan. Cook for another five to eight minutes, or until the eggs are fully done to your preference. Remember to season the eggs to your desire before serving.