From Laced with Sugar by Jenny Ha, this Shakshuka recipe makes an impressive meal to serve when you are hosting a dinner. The best thing is that there’s only one pan to wash up in the end!
1 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
4 cups ripe diced tomatoes, or 2 cans diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
1/2 tbsp fresh chopped parsley (optional, for garnish)
- Heat a large skillet on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
- Add tomatoes and tomato paste to pan, stir till blended.
- Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste.
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
- For runnier eggs, let the sauce reduce for a few minutes before cracking the eggs on top, cover the pan and cook the eggs to taste.
- Garnish with the chopped parsley (or feta in my case!).