A Shakshuka-Inspired Egg Dish
It seems you can’t throw a stone without hitting shakshuka, a delectable North African dish of poached eggs in a sauce a sauce of tomatoes, and garlic, commonly spiced with cumin, paprika, coriander and cayenne. I’ve seen it on the brunch, dinner and lunch menus at spots ranging from hip diners to white tablecloth joints. If you haven’t tried it yet, this may be your moment…
It may seem intimidating to produce it in your very own home, but we make it super easy to come up with a very respectable (and most delicious) version, using our Elli & Manos Flaming Red Pepper flavor burst. It makes a darn satisfying brunch or dinner offering that you’ll make again & again!
Serves: 4 as a light main or brunch dish Cooking time: 25 min.
Ingredients
Extra virgin olive oil
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, peeled, chopped
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
4 large eggs
Handful of chopped parsley or cilantro leaves (or a combination of both)
⅛-¼ cup Feta cheese to sprinkle over top
Salt & pepper
Instructions
Heat oven to 375 degrees
In an oven-proof skillet, heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the Flaming Red Pepper Sauce and 1/2 cup of water. Cover and let simmer for about 15 minutes. Taste and adjust the seasoning to your liking; add more water for a slightly thinner consistency if desired.
Crack eggs gently into the saucing spacing them out in the skillet. Sprinkle the eggs with salt & pepper and red pepper flakes (if using).
Move skillet to the oven (don’t forget to use oven mitts!) and bake until the eggs are set, about 5-7 minutes.
Top with feta & parsley/cilantro mix and serve. Some grilled bread is particularly nice with this!
