Here at American Kitchen, we love breakfast. And by “love” we mean we’re completely obsessed and would happily eat breakfast for every meal of the day. So when it comes to cooking up a hearty “breakfast” that will satisfy you any time of the day or night, there are few things we love more than this savory, Middle Eastern flavor-infused Shakshuka recipe.
Originally created in North Africa, Shakshuka quickly became a staple all over the Middle East and is one of the most beloved ways of preparing eggs in the world. With its savory stewed tomatoes, flavorful peppers and onions, and rich, earthy spices, Shakshuka is the perfect meal for any time of the day.
3 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, seeded and diced
3 garlic cloves, crushed and diced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne
1 (28-ounce) can crushed, fire-roasted tomatoes
¾ teaspoon salt, or more to taste
¼ teaspoon black pepper, or more to taste
6 large eggs
Chopped cilantro, for garnish
Equipment: 12-inch American Kitchen Nonstick Casserole Pan
3. Add garlic and cook for 2 minutes until tender, then add in cumin, paprika and cayenne, stir well, and cook for another minute.
1. Pre-heat oven to 375 degrees.
2. In a 12-inch American Kitchen Nonstick Casserole Pan, heat oil over medium heat. Add onion and bell pepper and sauté until very soft, around 15 minutes.
4. Pour in tomatoes and season with salt and pepper, then simmer until liquid has reduced and tomatoes have thickened, about 10 minutes.
5. Remove from heat and using a spoon, gently create 6 “wells” in the tomato mixture, cracking one egg into each one. Be sure to leave enough room that eggs remain separate from each other while cooking.
6. Season lightly with salt and pepper. Transfer pan to the oven and bake until eggs are just set, 7 to 10 minutes.
7. Sprinkle with cilantro and serve.