Easy Shakshuka
Description
This shakshuka recipe perfectly poaches eggs in a mildly spicy homemade tomato paprika sauce to make the popular Middle Eastern breakfast dish.
Ingredients
•
1 tablespoon olive oil
•
2 cloves garlic, minced
•
1 onion, cut into 2 inch pieces
•
1 green bell pepper, cut into 2 inch pieces
•
1 (28 ounce) can whole peeled plum tomatoes with juice
•
1 teaspoon paprika, or to taste
•
2 slices pickled jalapeno pepper, finely chopped
•
4 eggs
•
4 (6 inch) pita bread
Directions
1
Gather the ingredients.
2
Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4
Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5
Enjoy!