This recipe is all about the sauce – bright and richly seasoned – and is commonly eaten in the Middle East and North Africa for breakfast or any meal of the day. The food guide version is made with a short list of ingredients.
Prep time
15 min
Cook time
30 min
Servings
4
Prep time
15 min
Cook time
30 min
Servings
4
Ingredients
1 yellow onion, diced
1 bell pepper, diced
4 cloves garlic, minced
796 mL (28 oz) can of no salt added diced tomatoes
5 mL (1 tsp) cumin
10 mL (2 tsp) paprika
2.5 mL (½ tsp) ground coriander
1.25 mL (¼ tsp) red pepper flakes
4 eggs
Optional topping: parsley
Directions
Preheat the oven to 190°C (375°F).
Lightly coat a large oven-safe skillet with cooking spray or oil and heat over medium-high heat. Add diced onions and cook for 3 minutes, stirring frequently. Add bell pepper and garlic and continue to cook for 2 minutes.
Add canned tomatoes and all of the spices to the skillet and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
In a small bowl, crack one egg. Using a small spoon, move the simmering tomato mixture to create a small hole for the egg. Pour the egg into the hole. Repeat until all eggs are in the skillet.
Turn off the heat and move the skillet from the stovetop to the preheated oven. Cook for 10-15 minutes until eggs are set but still jiggle in the centre when you move the skillet. They will continue to cook once removed from the oven.
Remove the skillet from the oven. Add a handful of chopped parsley, if desired, and serve.
Serve with whole grain pita bread or toast to soak up the extra sauce.
Want more protein? Add 1 can (540 mL/19 oz) of chickpeas, drained and rinsed, to the simmering sauce at step 3.
If you don’t have bell peppers, experiment with other vegetables such as chopped broccoli or spinach.
In a hurry? Instead of cooking shakshouka in the oven, cook it on the stove over medium-low heat for 10 minutes. Just keep an eye on the eggs, so they don’t overcook.