Shakshouka is a traditional Mediterranean dish of eggs poached in a spicy tomato sauce with chili peppers, onion, and cumin. It is also known as Tunisian Eggs, after the country it is believed to have originated from. I know tomato sauce doesn’t usually join us for breakfast, but the combination of eggs and sauce is truly magical here. I almost don’t know how I can return to the standard eggs with ketchup! The onions, peppers, tomato, cumin, paprika and cayenne add serious heat and flavor plus a hearty serving of veggies. Eggy brunch is usually a cholesterol nightmare, but Shakshouka is actually totally healthy: No butter to be seen with the olive-oil tomato base, vegetables are in abundance, and whole-wheat pita contributes a nutrient-filled grain. You can easily substitute egg whites for your poached egg to totally eliminate bad fats here, but I recommend keeping at least one- mixing it into the savory sauce is not something to be missed! —KvellintheKitchen
favorite tomato sauce (I used Cucina Antica's spicy arriabbata sauce, try to find one that's low in sodium, added sugar, and uses only natural ingredients- no preservatives)
Heat olive oil in a large skillet over medium heat. Add onion, and saute for 2 minutes. Add bell pepper and cook for 5 more minutes, until vegetables are softened. Add cumin paprika, and cayenne; cook for 2 more minutes.
Turn heat to low, and add tomato sauce. Slowly pour in water until the sauce consistency resembles a thick sauce, juicy but semi-solid.
With a spoon, gently push aside the tomato sauce in 4 places, making a pocket for the eggs. Pour each egg over a pocket and cook with the cover on, for about 10 minutes, until egg is cooked to your liking. (For a runny egg, cook for about 5 minutes, or poach egg separately and add at the end.)
Remove each egg from the skillet (serve 2 eggs per person) with a generous amount of sauce. Sprinkle with parsley, salt, & pepper (add hot red pepper flakes too if you like heat.) Serve with toasted pita wedges to scoop up excess sauce.