My mom often made shakshuka for dinner when I was growing up. It is quick and easy and delivers lots of flavor and satisfaction. The stewed peppers and tomatoes are a perfect marriage with the poached eggs. Don’t worry about exact quantities, play with the ingredients to create your own flavors.

Sauté chopped garlic in a little olive oil
When it turns golden add chopped peppers and sauté for a few minutes
Add 5-6 large chopped tomatoes (fresh is best but you can also use canned)
Add a tablespoon of organic tomato paste, salt, pepper, paprika (sweet or hot) and cumin
Stir well
Cover and cook on low flame for 10 minutes until the mixture thickens
Make “wells” in the mixture and break eggs inside (1-2 per person)
Cover and poach the eggs for 10 more minutes

Shakshuka is usually served hot with crusty whole grain bread
But it’s just as good served on top of brown rice or quinoa


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