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Shakshuka Delight

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
4 servings
Breakfast Middle Eastern
Shakshuka Delight
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, cut into 2 inch pieces
  • 1 green bell pepper, cut into 2 inch pieces
  • 1 (28 ounce) can whole peeled plum tomatoes with juice
  • 1 teaspoon paprika, or to taste
  • 2 slices pickled jalapeno pepper, finely chopped
  • 4 eggs
  • 4 (6 inch) pita bread
Instructions
1
Preheat a deep skillet over medium heat, allowing the vegetable oil to warm up. Introduce the minced garlic, chopped onion, and sliced bell pepper into the skillet; continue to stir until the onion has lost its crunch and turned a pale shade, approximately 5 minutes. Introduce the canned tomatoes, paprika, and jalapeños into the skillet; stir using the back of a spoon to disperse the tomatoes evenly. Allow the mixture to simmer for around 25 minutes.
2
Prepare an egg by cracking it into a small bowl, taking care not to break the yolk. Gently pour the egg into the tomato sauce, making sure it settles at the bottom of the bowl. Repeat this process with the remaining eggs.
3
Continue to cook the eggs in the tomato sauce until the egg whites have firmed up and the yolks have thickened but remain tender, approximately 2.5 to 3 minutes.
4
If the tomato sauce becomes too dry, add a few tablespoons of water to restore its moisture. Remove the cooked eggs with a slotted spoon and place them onto a warm plate.
5
Serve the eggs alongside the tomato sauce, accompanied by slices of pita bread.