Ingredients
Equipment
Method
- Add the olive oil to a large 10” to 12” cast-iron skillet or rondeaux over medium heat.
- Pour in the onions, peppers, and garlic into the pan and sauté until they are lightly browned, which takes about 5 to 7 minutes while frequently stirring.
- Add in the tomatoes, cumin, paprika, sugar, and salt and pepper, and mix until combined.
- Simmer the mixture over low heat for 10 minutes.
- Add the eggs 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
- Cover the skillet with a lid and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
- Garnish with optional chopped fresh parsley and serve with fresh sliced artisan bread.
Notes
- Make-Ahead: This is meant to be eaten as soon as it is done, or else the eggs will continue to cook. However, you can make the zesty red sauce without poaching the eggs in it one day ahead of time.
- How to Store: Cover and keep it in the refrigerator for up to 3 days with the eggs poached in the sauce. Cover without the eggs and keep it in the refrigerator for 5 to 7 days. You can freeze the sauce without having poached any eggs in it for up to 6 months. Thaw it in the refrigerator for 1 day or until thawed.
- How to Reheat: Add the desired amount of Shakshuka to a small pan, cover it, and heat over low heat until hot. It is better to reheat it as a sauce without having poached the eggs.
- Spicy Variation: Feel free to add 1 small seeded and small diced jalapeño or serrano pepper while sautéing the vegetables to add a little spice to the sauce.
- Using a Lid: If you don’t have a lid for your cast iron skillet, you can use a ½ sheet tray.