Recipe Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 (medium) onion, chopped
- 4 cloves garlic; minced
- 1 red chile pepper, seeded and minced (for MILD shakshuka, substitute 1 red bell pepper)
- 1 teaspoon caraway seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 (28 oz.) can crushed San Marzano-style tomatoes
- 2 tablespoons jarred (Tunisian or Moroccan) harissa red pepper sauce
- 3 to 5 (large) eggs
- Optional garnish: fresh avocado slices, fresh greens such as parsley, oregano, cilantro, baby spinach or microgreens and a sprinkle of crumbled feta cheese.
Nutrition Info (Per Serving)
Recipe Directions
- Preheat oven to 375°F. Heat a 10-inch oven-safe skillet over medium heat on the stovetop; add oil and onion. Toss until translucent. Add garlic, pepper, caraway seeds, coriander, salt and black pepper. Toss until fragrant.
- Add tomatoes and harissa; stir to combine. Simmer slowly for 30 minutes or until thick enough to be able to press the back of a spoon into the mixture to create 3 to 5 round divots.
- Carefully crack an egg into each divot without breaking the yolk. Cover and place into preheated oven. Bake 6 to 7 minutes to poach eggs. Do not overbake. Remove skillet from the oven when egg whites are set, but egg centers are liquid. Remember: eggs will continue to cook slightly in the hot shakshuka mixture. Serve immediately with warm naan, pita or crusty bread for scooping.
