Shakshuka
I love food from The Levant and this is no exception. It is warm and cozy and is easy and fast – pretty much the perfect meal for a weeknight if you want to try something different but quick. It has a LOT of flavors that are intense.
Ingredients
- 2 tbsp olive oil + some to drizzle at the end
- 1 tsp cumin seeds if you can find them, use full seeds, ground cumin is okay if you can’t
- 2 medium onions sliced (around 2 cups)
- 2 bell peppers thinly sliced (around 2 cups)
- 2 tbsp Harissa or 2 tbsp tomato paste + 1/2 tsp cayenne pepper
- 1 tbsp paprika
- 1 tsp coriander
- 1 bay leaf
- 1 28oz can whole, peeled tomatoes
- 1 16oz jar or can artichoke hearts, drained and cut into bite sized pieces
- 4 eggs
- 1/2 c whole milk yogurt or feta cheese
- 1/4 c chopped black olives
- fresh parsley
Instructions
- Heat olive oil in large skillet with a lid over medium heat.
- If you have them, add cumin seeds and toast until aromatic (30 seconds), add onion and saute until just softened. Add bell saute until peppers are also softened.
- Stir in Harissa, paprika, coriander, bay leaf, and ground cumin if using. Cook around a minute to bloom the spices.
- Stir in tomatoes along with the juices from the can. Simmer until the tomatoes are softened and easy to break up with a spoon (around 10 minutes).
- Season with salt to taste.
- Gently add artichoke pieces.
- Make four divots in the sauce and crack eggs into the divots.
- Cover and cook until the whites of the eggs are cooked through and remove from eat.
- Scatter feta or spoon yogurt, add black olives and parsley, drizzle with olive oil and serve with crusty bread or naan.
Tried this recipe?Let us know how it was!