Delicious savory baked eggs in a tomato and red pepper sauce.
One bite and I’m hooked. From the first time I tried shakshouka at a Moroccan cafe, I’ve never been the same. It was so delicious that I decided to try and create my own version of this North African and Middle Eastern classic.
It’s so simple to prepare. It start with a sauce comprised of tomatoes, red peppers, onion, garlic and spices. Then the eggs are placed on top with a generous tablespoon of parsley. In the oven it goes and when it’s done, the finished product is a beautiful and delicious meal.
This dish is perfect for a brunch at home for several friends or a big family. Also, it makes a great option for “Breakfast for Dinner.”
Here’s the recipe:
- 2 eggs
- 1/2 red pepper (sweet or bell)
- 1 c crushed tomatoes
- 1/2 small white onion (diced)
- 2 garlic cloves (minced)
- 1 TBSP tomato paste
- 2 tsp cumin powder
- 1 tsp dried oregano
- crushed red pepper flakes
- salt & pepper (to taste)
- 2 TBSP parsley (1 TBSP reserved for a garnish)
Preheat the oven for 375F. Grease a small baking pan with 1/2 TBSP of olive oil.
Dice the onions and red peppers. Mince the garlic and set aside.
Sauté the onions and garlic in a frying pan with 1 TBSP olive oil.
Add the cumin, oregano, black pepper and red pepper flakes.
Add the red pepper and sauté until tender.
Sprinkle in some salt (to taste) and stir.
Add the tomato paste and stir. Then add the crushed tomatoes.
Pour the tomato and red pepper mixture into the baking pan.
Crack the eggs on top of the mixture in the pan. Drizzle 1 TBSP of parsley on top.
Then bake for 15-20 minutes.
Garnish with the remaining TBSP of parsley. Serve & Enjoy!