This is a fresh but hearty warm and comforting dish hailing from North Africa, perfect for a chilly morning. Tomatoes form the base of this meal; though containing many vitamins and antioxidants, they are most highly regarded nutritionally for their lycopene. It is a powerful fat-soluble antioxidant best absorbed when cooked and combined with good quality fat like olive oil. Most versions are much spicier than mine, you can definitely increase the amount of cayenne or add in other hot peppers. Serve it with some warm thick chunks of dense bread or over cooked whole grains to make it more filling.
Shakshuka
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- 4 cups tomatoes chopped (should be very ripe, I used 8 romas)
- 4 eggs
- 1 red bell pepper chopped
- 1 medium yellow onion chopped finely
- 1 garlic clove minced
- 2 tablespoons cold-pressed olive oil
- 2 tablespoons tomato paste
- 1 tablespoon raw honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika
- ½ teaspoon allspice
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 pinch of cayenne pepper
- optional: chopped fresh parsley to serve
DIRECTIONS:
- Heat the oil in a large skillet on the stove over medium heat. Add the onions and garlic and sautée for around 4 minutes then add in the paprika, allspice, cumin, turmeric, black pepper and cayenne pepper and continue to sautée for a minute to really bring out the flavors of the spices. Now mix in the tomatoes, red pepper, tomato paste, honey, apple cider vinegar and salt. Cover with aluminum foil for 10 minutes, then remove the cover and let it continue to simmer for 5 minutes. It should have reduced down and become a thick sauce. Turn the heat down to medium low and make 4 wells in the sauce to crack the eggs into. Using your spoon, carefully try to pull some of the egg whites into the surrounding sauce, but leave the yolks firmly intact. Cook uncovered for 7-10 minutes, depending on how well you like the eggs cooked. I cooked mine for 7 minutes and the eggs were still slightly runny so they mixed really nicely with the tomato sauce. Sprinkle with parsley if desired and serve hot.
