SHAKSHUKA | leslie-woodward

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April 27, 2017

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SHAKSHUKA

February 9, 2016

 My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it! 

 

  • 3 cloves garlic, minced

  • 1 tbsp harissa powder or 2 tbsp paste

  • 1 tsp cumin

  • 1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)

  • 3 Red Bell Peppers, diced

  • 3 cloves garlic

  • 5 cage free, organic eggs

  • sea salt 

  • optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread! 

  • optional: high quality feta cheese

 

Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that the bottom does not burn. Once the peppers begin to soften, add the tomatoes and stir well. Let the mixture simmer, stirring occasionally, for another 10 minutes until it becomes a thick sauce. 

Make 5 little dips in the sauce, and gently crack the eggs into each dip. Simmer for 7-8 minutes, or until eggs are cooked and yolk is still runny. Remove from heat, and scoop servings out into individual bowls. If you want the feta, sprinkle some on top, and serve with or without baguette. So easy, so good. Enjoy! 

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