Shakshukeh is One of the easiest, healthiest, waistline-friendly dishes that came out of the Middle East.
In Jordan, Shakshukeh is normally eaten for breakfast with flat bread. These days, I find myself making for lunch or when I get home late after work since it's easy and light, but still filling.
The main stars of this dish is tomato and eggs, different ingredients can be added to the tomato base for a twist! Bell peppers, spring onions, and mushrooms go really well with it. In the lack of flat bread, you can serve Shakshukeh with toast as well.
It’s a healthy, dairy-free, vegetarian, cheap, and delicious dish that anyone can make! What are you waiting for? —Razan Sadeq
medium onion, diced
clove garlic, minced
red bell pepper, chopped
medium or large ripe tomatoes, diced
salt and pepper to taste
fresh chopped parsley or dried herbs for garnish.
Heat the olive oil in a deep, large skillet or sauté pan on medium.
Add chopped onion, sauté for a few minutes then add garlic and continue to sauté till onions are translucent.
Add the bell pepper, sauté for 5-7 minutes over medium heat until softened.
Add the diced tomatoes and the other spices, stir well and cover. Allow mixture to simmer for 5-7 minutes. You can taste the mixture and spice it according to your preferences. Don't forget to add salt and pepper. When it starts to reduce, it's time to crack the eggs in, make sure you don't wait let the base get dry.
To cook the eggs, make some space for them in the middle of the pan by moving the tomato base to the sides of the pan. Crack the eggs, one at a time, making sure to space them evenly. Add salt and pepper, cover the pan and reduce the heat to low.
Allow mixture to simmer for 7-10 minutes, or until the eggs are cooked. Garnish with chopped parsely or dried herbs.
Serve hot with bread, preferably flat Arabic bread. The dish is perfect in a Mezzeh plater or next to a salad.