Easy Shakshuka Recipe

Servings: 4 servings

Author: Chef Abbie Gellman RD

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Breakfast Main Course

Vegetarian mediterranean

Instructions

1 Preheat oven to 375 degrees F.
2 In a 12-inch cast iron pan or oven proof skillet over medium heat, add oil. Add
harissa, tomato paste, onion, and pepper and sauté approximately 3 to 4 minutes.
Add garlic and cook till fragrant, approximately 30 seconds. Add diced tomatoes
and salt and simmer approximately 10 minutes.
3 Make 4 depressions or “wells” in the sauce and gently break one egg into each.
Transfer to oven and bake until whites are cooked and yolks are set,
approximately 10 to 12 minutes.
4 Allow to cool 3 to 5 minutes, garnish with basil, and carefully spoon onto
plates.
5 Serve with some crusty whole wheat bread to soak up the sauce and yolk.