• Be1f425282aa30b7874e873c533af700

Shakshouka

This is a recipe for a dish called Shakshouka, which is served all around the Mediterranean. In Hebrew, Shakshouka means “all mixed up.” It is a dish that can be eaten for breakfast and for dinner.

Prep
Cook
Serves 5people
Ingredients
3
tbsp olive oil
1
onion, thinly sliced
2
large tomatoes, diced
1
hot pepper, cut into thin strips
1
red bell pepper, cut into thin strips
5
garlic cloves, thinly sliced
4
merguez sausage, sliced (optional
water, as needed
1
tsp ground cumin (see Note
1
tsp ground paprika (see Note
salt
ground black pepper
4
large eggs
1/2
cup mozzarella cheese, sliced (optional
1/4
cup loosely packed fresh basil, roughly torn (optional
thick bread for serving
Directions
1.
Heat the oil in a deep cast-iron pan or frying pan over medium heat, add the onion, and cook, stirring, until it begins to brown. Add the tomatoes, peppers, and garlic. Add the sausage, if using, cover, and continue to cook until the vegetables soften, about 10 minutes. Add water as needed to create a sauce consistency.
2.
Stir in the cumin, paprika, salt, and pepper. Use a spoon to make 4 or 5 indentations in the vegetables and gently crack an egg into each one. The eggs should keep their shape and, when finished cooking, should ideally resemble poached eggs.
3.
Reduce the temperature to low and cover partially, allowing steam to escape. Cook, occasionally spooning sauce over the eggs, until they’re just set, 10–12 minutes. If using mozzarella, lay it over the top of the dish a few minutes before the end of the final cooking time to allow it to melt. Garnish with the basil, if using, and serve with bread for dipping.

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