Shakshuka is an easy one pan breakfast or brunch dish that can also be enjoyed for lunch or dinner. It's super flavorful and easily customizable to everyone's tastes.
0 Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.
1 Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to meld the flavors.
2 Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.
3 Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet like we do.
