Shakshuka is a super-breakfast and it comes from the Middle East! This dish is eggs poached in a tomato, pepper, and onion sauce spiced with cumin. Sometimes it’s hard to find a balanced recipe for the first meal of the day. Shakshuka is a great option. It’s full of great vegetables and spices – all the things you need to start your day right! Did you know that in traditional medicine cumin is used to reduce inflammation and help digestion?
2 – 3 tbsp extra-virgin olive oil
1 bay leaf
1 medium onion, halved and thinly sliced
1 large red or yellow bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
⅛ tsp cayenne, or to taste
1 can whole tomatoes with juices (28-ounce), coarsely chopped or use fresh tomatoes
salt and black pepper, to taste
6 large eggs
1 tbsp of fresh chopped parsley to garnish after the dish is baked
Heat oven to 375 degrees.
1. Heat oil in a large skillet over medium heat. Add bay leaf and onion. Cook for about one minute till the onions soften.
2. Add bell pepper. Cook gently for about 10 minutes.
3. Add garlic, cumin, paprika and cayenne, and cook another minute. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes but may take longer (up to 25 minutes).
4. Crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with parsley and serve hot. (the yoke should be creamy and soft)