Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) by Serious Eats
Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) - Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; it works for breakfast, brunch, lunch, dinner, or a midnight snack; and it's so primal that it barely needs a recipe. Shakshuka is almost built for riffing.
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
23 cloves garlic, thinly sliced
6 eggs
Large handful minced cilantro, parsley, or a mix
Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
Crusty bread, for serving
freshly ground black pepper
CategoryBreakfast, Dinner, LunchCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course
Ingredients
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
23 cloves garlic, thinly sliced
6 eggs
Large handful minced cilantro, parsley, or a mix
Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
Crusty bread, for serving
freshly ground black pepper
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