Updated: Oct 7, 2020
Shakshuka is a Middle Eastern/North African tomato and bell pepper stew, richly spiced with cumin and paprika, and usually served alongside bread for a filling breakfast. However, its savory base and one-pan preparation makes it a great easy weeknight supper, especially when fresh tomatoes are in season. This recipe is adapted by one from this blog, with the substitution of duck eggs for chicken eggs, and the addition of a little cinnamon to the sauce, which enhances the North African flavor profile.
Extra virgin olive oil (I often use lard though)
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, peeled, chopped
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Pinch red pepper flakes (optional)
Salt and pepper
6 Vine-ripe tomatoes, chopped (about 6 cups chopped tomatoes), or a 28-oz can of whole roma tomatoes, crushed between your fingers
1/2 cup tomato sauce
6 duck eggs
1/2 cup chopped fresh parsley or mint leaves, or a combination of both
Heat 3 tbsp olive oil in a large skillet with a lid. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set (about 5 minutes, but you can go longer if you like a firmer yolk).
Uncover and sprinkle on the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, a good crusty bread, or on top of couscous for a more stew-like preparation.