- 1/4 Cup Of Canola Oil
- 4 Each Garlic Clove Sliced Thin
- 12 Oz. about 3 small Spanish Onion Small Diced
- 12 Oz. about 2 medium Red Bell Pepper Small Diced
- 1 Tablespoon Sweet Smoked Paprika
- 2 Teaspoon Freshly Ground & Toasted Cumin Seed
- 2 Teaspoon Freshly Ground & Toasted Coriander Seed
- 1 Tablespoon Preserved Lemon (optional)
- 1 Tablespoon Harissa (optional)
- 1 Each 12 Oz. can diced San Marzano Tomatoes in Juice
- 2-4 Oz. Water
- 4 Whole Eggs
- 1/2 Each Long Hot Pepper Shaved Thin
- 1/4 Cup Of Extra Virgin Olive Oil
- 6 Sprigs of Cilantro
- 4 Teaspoon Kosher Salt (more or less to your taste)
- Vegan Option 1 (16 oz) package of Silken Tofu. If you want your tofu to taste eggy season it with Kala Namak (aka black salt).
Shakshuka is the perfect meal any time of the day, breakfast, lunch or dinner, it doesn’t matter, it is that good. This recipe is easy to scale up to feed many or scale down to a single size portion. I love making the tomato base in large batches, keeping it in my fridge, then heating up with eggs, merguez, & any leftovers!
- Heat 1/4 cup of canola oil over medium in a cast-iron skillet large enough to accommodate 4 poached eggs. Add the onions, bell peppers, garlic, preserved lemon, harissa, paprika, cumin, coriander, half of the salt, & cook, stirring occasionally, until the vegetables have softened, about 10 minutes
- Add the chopped tomatoes with juice & simmer until reduced by about one-third, 10 to 12 minutes.
- Whisk in the 1/4 cup extra virgin olive oil
- Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, & cook until the egg whites are set but the yolks remain runny for about 5 minutes
- Top with long hot chiles, sesame seeds, & cilantro
- Serve immediately right from the pan. Add on your favorite bread to dip in!