` Spicy Shakshuka with Peppers and Herbs - Olive Oil Times

Spicy Shakshuka with Peppers and Herbs

This centuries-old Mediterranean dish is pleasantly spicy and slightly smoky with the addition of smoked paprika. Using a medium, versatile oil along with cumin and freshly chopped cilantro, this Shakshuka is simple, scrumptious, and super healthy. It also comes together in less than 30 minutes!
Spicy Shakshuka with Peppers and Herbs
Spicy Shakshuka with Peppers and Herbs
Aug. 27, 2020
Tracy Nawara

Shakshuka is a tra­di­tional Mediterranean dish con­sist­ing of spicy tomato and red pep­per sauce, topped with eggs poached right in the sauce. It has a pleas­ant hint of cumin and gar­lic, which pair deli­ciously with soft, del­i­cate eggs. Using high-qual­ity olive oil is rec­om­mended in this dish when sautee­ing the shal­lots and build­ing the sauce’s inten­sity.

This sim­ple, yet healthy meal can be enjoyed for break­fast, lunch, or din­ner. The fresh­ness of cilantro bright­ens up the whole meal at the end and brings all the rich­ness of the sauce for­ward. Finish with a driz­zle of robust extra vir­gin olive oil over the top of the shak­shuka, if you like.

spicy-shakshuka-with-peppers-and-herbs-olive-oil-times-spicy-shakshuka-with-peppers-and-herbs

Spicy Shakshuka with Peppers and Herbs

4 from 4 votes
Course: BreakfastCuisine: Mediterranean
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

20

min­utes

This shak­shuka con­sists of spicy red pep­per and tomato-based sauce that is sim­mered to per­fec­tion, topped with pil­lowy eggs poached right in the sauce, and gar­nished with fresh cilantro.

Ingredients

  • 1/8 cup medium extra vir­gin olive oil

  • 1 shal­lot, minced

  • 1/2 red bell pep­per, chopped

  • 1 gar­lic clove, minced

  • 1 tea­spoon cumin

  • 1 tea­spoon smoked paprika

  • 1/2 tea­spoon cayenne pep­per

  • 1 can imported Italian whole toma­toes in sauce

  • 1 tea­spoon salt

  • 1 tea­spoon black pep­per

  • 4 eggs

  • freshly chopped cilantro, for gar­nish

Directions

  • Heat a non­stick pan over medium low heat. Add extra vir­gin olive oil.
  • Add shal­lot and bell pep­per to the pan and cook for 5 min­utes, stir­ring fre­quently. Once the veg­gies are soft, add gar­lic, cumin, paprika, and cayenne. Cook for 1 minute.
  • Add toma­toes and all juices from the can. Break up with a wooden spoon. Season with salt and pep­per and allow to sim­mer for 2 – 3 min­utes.
  • Using a wooden spoon, make 4 wells in the sauce for the eggs to fit into. Crack the eggs, one at a time, into each well. Season each egg to taste with salt and pep­per. Turn the heat to low and cover with a lid for 8 min­utes, or until egg whites are com­pletely set.
  • Remove the lid and serve right in the non­stick skil­let. Garnish with freshly chopped cilantro and serve.

Notes

  • Medium extra vir­gin olive oil is great for sautéing. If you want a more pro­nounced EVOO fla­vor, driz­zle some robust extra vir­gin olive oil over the final dish.

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