Shakshuka
Hands down the simplest and best tasting Shakshuka I’ve ever had.
- 1 Pkg Matbucha Dip – Achla (or more if you'd like)
- 1 Can Diced Tomatoes (use it all even the juice)
- 1 Medium Onion (thick chopped)
- 1 Bell Pepper (any color or mix them!)
- 2 tsp McCormick's No-Salt Garlic & Herb Seasoning (to taste)
- 1 tsp Cumin (to taste)
- 1/2 tsp Salt, Black Pepper (to taste)
- 6 Eggs
- OPTIONAL Aleppo Pepper, Chili powder, Schug, Harissa, or Hot sauce (add during cooking or after)
- OPTIONAL Feta, Shredded Mozzarella, or Parmesan Cheese if making in a dairy skillet
- OPTIONAL Ground Beef or Kosher Sausage if making in a meat skillet
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In a medium skillet add all the ingredients (not the eggs) and bring to a simmer stirring often.
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When the mixture has thickened, about 15 minutes or so, crack the eggs ONE AT A TIME into a clear cup checking for blood spots.
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If none found, take the spoon you are using to stir the tomato mixture and make a small well in the sauce.
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Slowly pour the egg into the well you’ve made.
Do this each time for each egg.
Make a ring of eggs around the outside of the center of the skillet. -
Cover the skillet and let the eggs cook to your desired consistency.
I like them a little softer rather than completely hard. -
When almost done, uncover and turn off the heat.
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Serve by spooning out a section of eggs & sauce into a bowl or a plate.
Put a slice of bread (whatever you like) with the Shakshuka.
Eat and Enjoy!
Feel free to modify as you see fit.