Shakshuka is a stew of tomatoes and other vegetables with eggs cooked gently so the runny yolks can be soaked up with crusty bread. This dish is made in many variations around the world. In Israel it’s called shakshuka, and in Spain it’s called pipernade. No matter what you call it, this is a great one-pot meal for any time of day. And feel free to add other veggies to the stew (eggplant is often added). Just don’t cook those eggs too long, and serve as soon as you take it from the oven!
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
28 ounce can tomatoes, drained
4 cloves garlic, minced
1 tbsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
salt and pepper
olive oil for sautéing
Method: Preheat oven to 350 degrees. In a 10” oven-proof skillet, heat 3 tbsp. olive oil. Add onions, red pepper, green pepper and sauté until soft. Add garlic and cook one minute, and then tomatoes. If they are whole tomatoes, break them up with your fingers. Add oregano, cumin, paprika, and salt and pepper to taste. Cook about 12 minutes. With a spoon, make four indentions in mixture and break an egg carefully into each. Finish with a little salt and pepper over eggs, and cook for five minutes. Transfer skillet into oven and bake for about 15 minutes or until egg whites are set. Serve warm with crusty French bread as an accompaniment.