Shakshouka – spicy Middle Eastern one pan vegetarian dish consisting of sauteed onion, paprika and tomatoes with eggs.
Shakshouka is Middle Eastern one pan dish consisting of suteed onion, paprika and tomatoes with eggs and spices. It is somewhat similar to Hungarian Sataras and Turkish Djuvec (minus eggs).
Shakshouka is usually served for breakfast. I think it is complete enough to be a lunch or a dinner dish.
It can be served with pita bread, crumbled Feta cheese and sprinkled with parsley.
- 2 Tbsp olive oil
- 1 large onion
- 1 bell pepper cubed
- 3 cloves garlic finely chopped
- 1 Tbsp sugar
- 4 cups chopped tomatoes fresh or canned
- 2 Tbsp tomato paste
- 4-6 eggs
- 1-2 tsp paprika
- 1 tsp ground cumin
- salt black pepper and cayenne pepper to taste
Saute onion in olive oil until translucent.
Add bell pepper, garlic, tomatoes, sugar and tomato paste. Season with paprika, cumin salt, black pepper and cayenne pepper. Cook on medium heat, stirring from time to time, until vegetables are soft. If necessary add a little bit of water to prevent vegetables from burning.
Crack the eggs over the vegetable mixture. Season with salt. Cover the pan and simmer for 10-15 minutes or until eggs are cooked to your liking.
Sprinkle with chopped parsley, Feta cheese and serve with Pita bread (optional).