This one-skillet dish of eggs poached in a stew of tomatoes, bell peppers, and heady spices has its origins in North Africa, but lately it’s been turning up on tables everywhere. Shakshuka interpretations abound — many with lengthy ingredient lists that include other vegetables and complex seasonings. This version, adapted from Christopher Kimball’s Milk Street: Cook What You Have” (Voracious, $35), takes a shortcut with harissa, a multilayered blend of sweet and hot peppers and Mediterranean spices now widely available — in paste or sauce form — in supermarkets, often near the salsa. Shakshuka makes a fast, filling, and healthy weekend brunch, as well as a simple supper that needs only a pita or hunk of crusty bread to complete.
Serves 3 to 6.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 1 medium fresh red bell pepper, stemmed, seeded, and thinly sliced; or ½ cup drained and thinly sliced bottled roasted red peppers
- 1 medium red onion, halved and thinly sliced
- 2 garlic large cloves, thinly sliced
- Kosher salt and black pepper
- 1 28-ounce can whole, peeled tomatoes, crushed by hand
- 1 or 2 tablespoons harissa paste or sauce (or to taste)
- 4 to 6 large eggs
- ½ cup finely chopped fresh parsley, cilantro, mint, or a combination
- Warm pita bread or crusty French bread for serving
- Optional garnishes: crumbled feta, chopped olives, plain yogurt
Instructions
- Heat a large skillet with a lid (preferably nonstick) over medium-high and add 2 tablespoons of the oil.
- When shimmering, add the fresh or roasted sliced peppers, onion, garlic, and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onions are golden-brown, 4 to 5 minutes.
- Stir in the tomatoes and their juices, 1 tablespoon of the harissa, and ½ cup water, and bring the mixture to a simmer. (Taste and add more harissa if you prefer it spicier.) Cook, uncovered, stirring occasionally, until the onions and bell pepper are very tender, 6 to 8 minutes.
- Reduce the heat to medium-low. With the back of a large spoon, make 4 to 6 (depending on the number of eggs) evenly spaced indentations in the sauce. Crack one egg into each indentation, then sprinkle with a little salt and pepper.
- Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through.
- Remove the skillet from the heat and sprinkle with herbs.
- Serve the shakshuka from the skillet at the table, with a drizzle of olive oil, warm bread, and any desired garnishes served on the side.
Your Friend and Coach,
Train Smart. Train Hard. Train Safe. Train to Sweatt
P.S. – Whenever you’re ready, here are 3 ways I can help you get started with a fresh start to your health and fitness routine:
1. New You Before the end 2022
Join my 28-Day New Me Before 2023 program and get everything you need to get you back on track this year with your fitness goals. the workouts, the guidance, the motivation, the accountability… and individually-customized Registered Dietitian-designed and approved meal plans. Reply “2023” to get started today.
2. Set yourself up for success
If you’re currently trying to lose weight, alleviate back pain and/or improve your health & fitness, you should schedule your success session. We’ll go over ways that you can start seeing results starting right after your session. Reply with ‘success’ to schedule yours today.
3. Join the Train to Sweatt Community
Join a group of likeminded busy people who want to get healthy and fit from the comfort of their own home just like you. Get helpful health and fitness tips and tricks every day from myself and other members.
Click here to join now and get one step closer to that healthy and fit body of your dreams.