Egg-cellent Shakshuka Recipe
Happy Easter week! Here at itSpray, we’re preparing for the Easter bunny and family meals this weekend, and thought we’d share one of our favorite recipes. So, if you’re looking for something to serve later in the day, or want to make something different with eggs, we recommend trying this Shakshuka recipe!
WHAT IS SHAKSHUKA? Shakshuka (Arabic: شكشوكة; Hebrew: שקשוקה) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, which is often spiced with cumin. It is believed to have a Tunisian origin. Shakshuka means “a mixture” or “shaken” in Tunisian dialect. (Source)
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. (Source – The Mediterranean Dish, with recipe.)
You can find many variations on this delicious recipe, one of our favorites is from Tasty.
for 1 serving
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 small red onion, diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups crushed tomato
- 2 large eggs
- ¼ avocado, diced
- ¼ cup cherry tomato, halved
- 2 tablespoons fresh cilantro, chopped
- Preheat oven to 350˚F (180˚C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Once the oil is shimmering, add the garlic, ½ of the onion red onion, salt, pepper, and red pepper flakes, and cook until the onion is softened, about 3 minutes.
- Add the crushed tomatoes and stir, bringing the mixture to a simmer.
- Crack the eggs directly into the tomato mixture, and transfer to the oven.
- Bake until eggs are set, about 11 minutes.
- Top with avocado, cherry tomatoes, cilantro, and remaining red onion.
If you need a little pick-me-up for the busy weekend, don’t forget to pick up some CHARGEit!