Shakshouka is a completely vegetarian Middle Eastern dish made of tomotoes, peppers, onions, and spices served with poached eggs (lots of protien!) and bread. It’s a great breakfast or brunch dish.
- 5 – 6 diced tomatoes (if you’re using Roma tomatoes, I’d do twice as many)
- 1 diced green bell pepper
- 1 diced red bell pepper
- 3 minced cloves of garlic
- 1 diced medium onion
- 1 avocado (optional)
- 2 tbsp. olive oil (can add more if you see fit)
- 1 can of vegetable broth
- 4 eggs (1 egg per serving)
- 1/2 tsp. paprika (mild spiciness)
- 1.5 tsp. cumin
- 1.5 tsp. coriander
- 1/4 tsp. chili powder
- 1/2 tsp. black pepper
- 1/2 tsp. salt
For a spicier dish:
- Up to 3 tsp. paprika (really spicy; for spicy, do 2 tsp.)
- 1 jalapeno
- Saute garlic and spices in olive oil.
- Add onion and bell peppers to the pan. Cook until the onions are somewhat soft.
- Add tomatoes and vegetable broth. Cook for about 20 minutes; you want it to be a thick sauce.
- Crack eggs directly into the sauce to poach them (I made small indents in my sauce for them). Cover the pan while they’re cooking. You can decide how set you would like the yolks to be, but make sure not to overcook the eggs!
- Serve into shallow bowls accompanied by lots of bread (baguettes or pita are great!)
- Garnish with cilantro
- IF YOU USED AVOCADO: top the servings with slices of avocado. The creaminess of the avocado balances the spiciness of the dish.