This recipe is the one I discussed on the Podcast 40-day journey for Breakfast for Dinner. Shakshouka (or shakshuka) loosely translates to “all mixed up” in Arabic and hints at the potent spice and exotic flavors. This one-pot-wonder of a dish also goes by the name “eggs in purgatory”. I don’t know who came up with such an obvious misnomer, but I seriously question their judgment: anyone with tastebuds will know that this richly spiced tomato sauce is hardly purgatory. In fact, I’d argue that it’s nothing short of heavenly. Which is why I think shakshouka is a far more apt name, in my opinion.
- 2 Tablespoons olive oil (extra Virgin)
- 1 onion (Chopped)
- 1 Can (28-ounce) tomatoes (Diced)
- 1/2 Cup vegetable broth
- 1 teaspoon cumin (dried)
- 1 teaspoon smoked paprika (dried)
- 1 teaspoon oregano (Fresh or dried)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 7 eggs
- 2 tablespoons parsley (Fresh or dried)
- 1/4 cup feta cheese
- 1 pinch Coriander (Fresh or died)
- In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
- Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.