Skip the scrambled eggs for breakfast and serve up some shakshuka instead. Shakshuka, an anytime dish made by poaching eggs in a tomato and bell pepper sauce, is thought to have originated in Tunisia, but it’s also popular in parts of North Africa and the Middle East as well. It comes together in about fifteen minutes and is so utterly delicious and filling that it can be served as a traditional breakfast meal, or you can even make it for brunch, linner, or a satisfying supper.
The beauty of shakshuka is that it doesn’t require many ingredients, and most you might already have stocked in your pantry. Shakshuka can be dressed up or down, served alone as is, or with fresh spinach, avocado slices, or toasted bread or pita for an amazing meal. Depending on how big your pan is, it can feed a crowd, too, and tastes amazing hours later when the flavors have had a chance to combine.
- 2 tbsp. olive oil
- 1 cup yellow onion, chopped
- 3 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 1 cup fresh spinach, chopped
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt
- 5-6 eggs
- 1/2 tsp. cumin
- 1/2 avocado, sliced (optional)
- Heat olive oil over medium heat in large iron skillet.
- Saute onion and red pepper until soft.
- Add garlic and spices, stirring frequently.
- Add tomatoes and cook for 15 minutes.
- Add chopped spinach and stir.
- Make wells in the tomato sauce for each egg and crack in the eggs.
- Cover and cook eggs until they are to your taste.
- Season with salt and pepper. Garnish with avocado slices. Serve warm with toasted bread.