Shakshuka
This is a flavorful north African baked egg dish with sautéed peppers, tomatoes and spices, topped with poached eggs and herbs. It’s one of those dishes that sounds fancy and complicated but is actually very simple and delicious. It’s the perfect dish for a cozy fall dinner or a savory brunch with friends. Plus, it can be made vegetarian for a lighter spin or with sausage to keep the carnivore’s in your life happy!
Servings Prep Time
4 5minutes
Cook Time
35minutes
Servings Prep Time
4 5minutes
Cook Time
35minutes
Ingredients
Optional
Instructions
  1. Preheat the oven to 400 degrees.
  2. Dice the onion and Chorizo and sauté over medium heat in olive oil. Cook until onions start to become translucent and chorizo is browning, about 5 minutes.
  3. Add sliced red bell pepper and chopped garlic to the pan and turn down to medium-low heat. Cook for 5 more minutes until peppers are tender.
  4. Add all spices- salt, cumin, smoked paprika, chili flakes and some cracked pepper and let cook for 2-3 more minutes.
  5. Add canned tomatoes, 1 tbsp harissa, water and a splash of red wine (optional but add’s a fullness to the sauce) and let simmer for 10-15 minutes. You want a stew like consistency and for it to be full flavored. Add more spices per your taste, as needed.
  6. Crack four eggs directly into the sauce and top each with a dash of salt and pepper.
  7. Put the skillet directly into the oven for 6-7 short minutes.
  8. After 7 minutes or once the egg looks poached pull out of the oven and top with fresh basil or cilantro and some crumbled goat or feta cheese.
  9. Serve with a piece of crusty french bread, toasted naan or some grilled veggies!