Shakshuka

One of the most popular choices for breakfast are eggs. Want to add a twist on your regular breakfast eggs? Make a Shakshuka! It’s a super easy and tasty one-pot dish, and a healthy one at that. All you need is a number of basic ingredients and imagination. There is no one right way to cook Shakshuka and there are so many versions of this hearty meal. It’s a very popular dish in North Africa and Israel and is usually prepared in a cast iron pan. Originally a dish of eggs in fresh tomato sauce, Shakshuka recipe evolved with time and many other ingredients were added. You can make a more traditional Shakshuka with tomatoes, onions and bell peppers, like the one I made this time, or add artichokes, spinach, mushrooms, jalapenos or sausages. It’s great not only for breakfast, but also for lunch or a light dinner. Serve it with with bread or pita to mop up the sauce and a humus on the side.

Ingredients

Makes 1 portion
2 eggs
1 tomato
1/2 Bell pepper
1/2 onion or 1 shallot
Parsley for garnishing
1 tbsp. butter
Salt, pepper, paprika, Italian seasoning to taste

Directions

Finely chop the vegetables or pulse them in a food processor so they are chopped but not pureed.
Melt butter in a pan over medium-high heat. 
Add chopped vegetables and generously season. 
Sauté vegetables until soften, for about 5 minutes.

Make 2 wells in vegetable mixture and crack 1 egg into each well.
Salt, pepper the eggs. 

At this point you have a couple of options: fry the eggs - in covered or not covered pan - for a couple of minutes until ready or transfer pan to oven and broil it.
I usually make my Shakshuka solely on a stove but if you decide to broil it, use an oven-safe pan from the beginning and after cracking the eggs, place the pan in top third of the oven until eggs are set but yolks are still runny, for about 3-4 minutes. 
Remove Shakshuka from stove or oven, sprinkle with chopped parsley and serve.
For the truly authentic taste, serve with toasted pita and humus.

Enjoy your delicious breakfast!