Man have the last couple of weeks been crazy at work. I try to post every week, but last week was just nuts so this week I spent some time with a few recipes so I'll have backups for times like those. I'm hoping this recipe will make up for my lack of not providing one last week because it's so delicious and looks pretty, too! I have to admit that I had never cooked, or even eaten, shakshuka before this recipe. I've seen a few of my favorite bloggers post about shakshuka and it always looks so delicious, so I had to give it a try. And I mean, who doesn't like saying shakshuka? This recipe comes together pretty quickly and is so robust in flavor.
I brought this dish to a potluck brunch I had with some girlfriends and it was a huge hit. It's great for bringing to a potluck since you can finish baking it in the oven onsite so that it's nice and hot when you serve it (which is what I did, hence why my eggs look pretty under cooked). I baked mine for a while as my friends like their eggs solid. However, if you're like me and like your eggs runny, you can reduce the baking time by about 10 minutes.
I know that the ingredients list looks intimidating, especially for beginner cooks, but don't let it scare you away from trying this dish! A lot of the items are spices which is why the dish is so flavorful. I promise this recipe is super simple and you won't be disappointed that you tried it!
Make sure that your spices are fresh. I replace mine every couple of months. I buy them in the bulk section at Sprouts, so I buy a lot of the ones I use often like garlic powder, cumin, chili flakes, etc. and less of those I don't use as much so that I'm not wasting. This really makes a big difference in your cooking. Check your spices, and make sure you haven't had them for a while :).
2 T coconut oil
1 medium onion, diced
6 cloves garlic, thinly sliced
1 14oz can crushed tomatoes
3 cups chopped fresh tomatoes (I used roma)
1 green chili, finely diced
1 red bell pepper, diced
2 T tomato paste
2 tsp paprika
3/4 tsp ground cumin
1/2 tsp cayenne
2 tsp honey
1 tsp apple cider vinegar
1 tsp ground pepper
1 1/2 tsp sea salt
cilantro for garnish, minced
1. Preheat oven to 350 degrees Fahrenheit
1. Heat oil in large, deep pan that can be put in the oven (a cast iron skillet is perfect for this dish)
2. Add onion and garlic, cook for 30 seconds
3. Add green chili, chopped tomatoes, canned tomatoes and bell pepper. Cook for about 10 minutes until soft.
4. Next, add in the spices: paprika, cumin, cayenne, honey, cider vinegar, salt and pepper as well as the tomato paste and cook for another 2-3 minutes, or until fragrant.
5. Make a well to crack each egg in. Depending on how many people you will be serving, you can do 4-6 eggs (and depending on size of your pan). Cook for about 5 minutes until eggs start to set
6. Move your pan to the oven and cook for 20-30 minutes (less if you want runny eggs, and more if you want them cooked through)