Shakshuka

Egg Recipe 239 Last Update: Feb 01, 2022 Created: Jan 31, 2022
Shakshuka
  • Serves: 6 People
  • Prepare Time: 10 Min.
  • Cooking Time: 45 Min.
  • Calories: -
  • Difficulty: Medium
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Even though it's egg-centrist, shakshuka is a great dish to serve for breakfast, lunch or dinner. If serving for breakfast and you want to prep the night before, make the tomato mixture and refrigerate. When ready to serve, heat in a large skillet before layering on Swiss chard and cracking the eggs on top.

Ingredients

Directions

  1. Heat the oil in a large skillet.
  2. Add the onions and saute over medium heat until translucent, five to 10 minutes.
  3. Add the bell peppers and jalapeno and cook just until softened, three to five minutes.
  4. Stir in the garlic, tomato paste and Pipel Chum, and saute for another 2 minutes.
  5. Slowly pour in the tomatoes.
  6. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper and caraway and let the mixture simmer for 20 minutes.
  7. Layer the Swiss chard leaves on top.
  8. Crack the eggs into the tomato mixture.
  9. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Shakshuka



  • Serves: 6 People
  • Prepare Time: 10 Min.
  • Cooking Time: 45 Min.
  • Calories: -
  • Difficulty: Medium

Even though it's egg-centrist, shakshuka is a great dish to serve for breakfast, lunch or dinner. If serving for breakfast and you want to prep the night before, make the tomato mixture and refrigerate. When ready to serve, heat in a large skillet before layering on Swiss chard and cracking the eggs on top.

Ingredients

Directions

  1. Heat the oil in a large skillet.
  2. Add the onions and saute over medium heat until translucent, five to 10 minutes.
  3. Add the bell peppers and jalapeno and cook just until softened, three to five minutes.
  4. Stir in the garlic, tomato paste and Pipel Chum, and saute for another 2 minutes.
  5. Slowly pour in the tomatoes.
  6. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper and caraway and let the mixture simmer for 20 minutes.
  7. Layer the Swiss chard leaves on top.
  8. Crack the eggs into the tomato mixture.
  9. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

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