This is hands-down the best shakshuka recipe! All my shakshuka tips, plus, tips for making shakshuka for one.
Recipe by Amy Kritzer on August 12, 2019
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
4.93 stars (13 reviews)
Ingredients
2 tablespoons extra virgin olive oil
1/2 large white onion (diced)
1/2 large green pepper (diced)
3 garlic cloves (with center germ removed, diced)
Kosher salt
2 tablespoons tomato paste
1 tablespoon harissa
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon red chili pepper flakes (optional)
28 oz fire roasted diced tomatoes (fresh tomatoes work great too!)
Fresh cracked black pepper
4 large eggs
Cilantro and avocado for garnish
Categories
Breakfast
Cuisine
Israeli
Steps
In a large 12-oz sauté pan, heat oil over medium heat. Add onions and pepper and a pinch of salt and saute for 5 minutes, stirring occasionally, until veggies and soft and slightly browned.
Add garlic and cook for one more minute until fragrant (add a little more olive oil if needed.)
Then add the tomato paste, harissa, cumin, paprika and chili pepper flakes and sauté for 3 minutes, stirring occasionally, or until tomato paste brows.
Add diced tomatoes and combine, and simmer for 5-8 minutes until sauce thickens.
Season to taste with salt and pepper.
Put one egg in a small ramekin and dig a small well with a spoon in the shakshuka for the egg to go in. Repeat with the other eggs. Simmer over medium for 10 minutes or until the whites are cooked but the yolks are still runny. Serve immediately with cilantro, avocado and a drizzle of olive oil!
