Foolproof Shakshuka by Cookie and Kate

Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make, and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”

Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.
1 large yellow onion, chopped
1 large red bell pepper or roasted red bell pepper, chopped
3 cloves garlic, pressed or minced
¼ tsp red pepper flakes, reduce or omit if sensitive to spice
1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
Freshly ground black pepper, to taste
5 to 6 large eggs
Crusty bread or pita, for serving
CategoryBaking, Breakfast, Dinner, Lunch, Oven BakedCuisineNorth African RecipesCooking MethodMain Course
Ingredients
1 large yellow onion, chopped
1 large red bell pepper or roasted red bell pepper, chopped
3 cloves garlic, pressed or minced
¼ tsp red pepper flakes, reduce or omit if sensitive to spice
1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
Freshly ground black pepper, to taste
5 to 6 large eggs
Crusty bread or pita, for serving
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