Shakshuka is a popular Arabic breakfast dish comprised of poached eggs in a sauce made from tomatoes, peppers, and onions that is often spiced with cumin–similar to Purgatory Eggs.
Shakshuka means “a mixture” in Arabic. This dish is thought to have originated in Tunisia.
Our friends from The Spice Way worked with us to create this recipe, and it was so popular in camp we wanted to share it with the world! Let us know how you like it after you try it out.
Enjoy on a cool winter morning and you will easily be woken up with the warm flavors and delightful smell!
- 3 Tbsp Avocado Oil
- 1 Large Onion, diced
- 5 Tomatoes, peeled and diced
- 1 8oz Can Tomato Sauce
- 1 Red Bell Pepper, de-seeded and diced small
- 3 Cloves Garlic, chopped
- 1 tsp Moroccan Sweet Paprika
- 1/2 tsp Ground Cumin
- 1/2 Cup Shakshuka Spice Blend (Save 1 Tbsp to sprinkle on top of the dish before serving)
- 1/2 Chili Pepper, diced small *Optional
- 6 Eggs
- 1 Tbsp Fresh Parsley, chopped
- Salt & Pepper, to taste
- Heat oil in a large, deep pan (cast iron if you have it).
- Sautee onions and garlic along with the diced tomatoes and peppers until everything becomes soft, about 20-30 minutes.
- Stir in the Shakshuka spice blend, then add in the tomato sauce and cook uncovered until the sauce has thickened… about 10-15 minutes.
- Gently crack the eggs into the sauce, one by one, along the outer edge of the pan keeping them evenly spaced. Season with salt and pepper and continue to cook until the eggs are set to your liking.
- Sprinkle with the chopped fresh parsley and remaining Tbsp of Shakshuka blend, serve, and enjoy!