North African Shakshouka

North African Shakshouka
Shakshouka
Ready in
20 m

Here's a quick and easy throw it all in one pan style dish for weekend breakfast and brunch affairs. In connecting more with the diversity and richness of my african heritage (diaspora baby!), I'm trying out dishes that show off the variety of the continent. I'm curious to find out my exact lineage through DNA testing. My Ancestry.com research brought me all the way to Barbados through part of my paternal lineage, but I haven't dug into the maternal side of my father's lineage. My mother's lineage on both sides connects me to Ireland, and I am SO looking forward to learning how to cook authentic Irish meals in the future. (YASSS Boxty) Shakshouka meaning "to shake" or "mixture" is a dish common to Libya, Tunisia, and Egypt and was brought to Israel by immigrant jews in the 1950s. Served with eggs, beans, artichokes, and/or spicy sausage, this dish is a winter favorite. The perfect dish to practice before the cooler fall months (though I swear its the easiest dish possible) and whip out on a brisk winter morning. Best of all, its all made in one pan. So there's no trove dishes to wash afterwards. I took some liberties with my recipe to adapt it to our taste preference and to make it extra spicy!

3
Servings
402
Calories Per Serving
Deliver Ingredients
Makes
4 eggs in sauce

Ingredients

Ingredients

  • 2 red peppers (julienned)
  • 1 yellow pepper (julienned)
  • 2 medium tomatoes (sliced and quartered)
  • 1/4 Cup red onion
  • 3 garlic cloves (minced)
  • 1 Tablespoon crushed red pepper
  • 1 Teaspoon chopped basil
  • 2 bay leaves
  • 1 Teaspoon tumeric
  • salt/pepper to taste
  • 1 Cup vegetable broth
  • 6 Ounces sliced jalapeño cheese
  • 4 large eggs

Directions

Ingredients

***optional additions/trade-ins feta cheese goat cheese chorizo white wine ​cumin Cut all veggies to prepare. Preheat the oven to Broil and simmer the garlic in 3 tbsp butter on medium-low heat in a large skillet. (cast iron preferred, but at least oven safe) Add the onions, peppers, tomatoes, and salt/pepper to taste. Cook until tender. Turning and stirring occasionally to prevent burning. Add all of the spices and veggie broth. Allow to cook for another 5 minutes until it is thick like a stew. Turn off the heat, remove the bay leaves and crack the eggs into the mixture. Sprinkle with additional salt, pepper, and/or red pepper before placing in the oven on broil. The eggs whites will take about 2-3 minutes to cook so watch it carefully. When the egg whites are cooked but the yolk is still soft, layer the cheese on top. Then put it back in the oven for about 1 minute for the cheese to melt. Serve with crusty bread or, my new favorite, toasted Cinnamon Bagels!! Odd pairing, I know, but the cinnamon flavor goes perfectly with these spices. Enjoy my loves!

Nutritional Facts

Total Fat
26g
41%
Sugar
7g
N/A
Saturated Fat
13g
66%
Cholesterol
306mg
100%
Protein
25g
50%
Carbs
17g
6%
Vitamin A
462µg
51%
Vitamin B12
1µg
18%
Vitamin B6
0.6mg
32.4%
Vitamin C
230mg
100%
Vitamin D
2µg
N/A
Vitamin E
3mg
17%
Vitamin K
16µg
20%
Calcium
460mg
46%
Fiber
4g
17%
Folate (food)
117µg
N/A
Folate equivalent (total)
117µg
29%
Iron
3mg
17%
Magnesium
58mg
14%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
11%
Phosphorus
473mg
68%
Polyunsaturated
2g
N/A
Potassium
723mg
21%
Riboflavin (B2)
0.7mg
39.8%
Sodium
1028mg
43%
Thiamin (B1)
0.2mg
10.1%
Trans
0.7g
N/A
Zinc
3mg
23%