Total Time
Prep/Total Time: 30 min.
Makes
4 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
Chopped fresh cilantro
Whole pita breads, toasted
Directions
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
Shakshuka Tips
What do you serve with shakshuka?
Shakshuka can be served with any breakfast potato or vegetable. Check out our collection of breakfast potatoes, including loaded breakfast potatoes and potato pancakes.
How long does shakshuka last in fridge?
Shakshuka leftovers will keep for 7 days in the fridge, so plan on doubling the recipe to use throughout the week!
Source: 26 Traditional Jewish Food Recipes (With Videos) |Taste of Home