Shakshuka
Servings: 4 servings
This delicious, one-skillet dish is perfect for a weekend brunch! Our Shakshuka brings authenticity to the table with our combination of Dei Fratelli Whole Tomatoes, onion, and bell pepper to create a tasty homemade base to poach your eggs in for a smoky, spicy, and veggie-loaded breakfast!
Ingredients:
- 1 (28 oz.) can Dei Fratelli Whole Tomatoes
- 1 medium Onion, diced
- 1 Tbsp. Garlic, minced
- 2 tsp. Paprika
- 1 tsp. Cumin
- 1/4 tsp. Chili Powder
- 1 Red Bell Pepper, seeded and diced
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 3-5 Eggs
- Cilantro, chopped, to taste
- Parsley, chopped, to taste
Instructions:
- Heat olive oil in a large sauté pan over medium heat. Add onion and bell pepper and cook for 5-6 minutes, or until the onion is fragrant and translucent.
- Add garlic and spices. Stir frequently for 1-2 minutes.
- Turn heat up to medium-high and add Dei Fratelli Whole Tomatoes. Break up tomatoes with a large spoon and bring to a simmer.
- Reduce heat to medium-low and season with salt and pepper. Using a spoon, make wells in the sauce and crack an egg into each well.
- Cover the pan with a lid and cook for 8-10 minutes or until eggs are cooked through.
- Garnish with fresh cilantro and parsley.
Chef's Tip:
Scoop eggs and sauce into freshly baked pita bread for an authentic and convenient handheld breakfast!
