I love recipes that are simple, quick to make and oh, so tasty. When it comes to breakfast, I’m always looking for savory options. Shakshuka is a healthy and flavorful dish from North Africa and the Middle East that fits this category and it can be made vegan, as well. It’s a great option for any meal!
I can’t wait to experiment with heirloom tomatoes later this season, but canned tomatoes are fine for this dish. The recipe can be switched up in a bunch of different ways – try adding spinach, basil, white beans, goat cheese or feta cheese. While it’s traditionally eaten straight from the skillet, my favorite way to enjoy it is scooped onto fresh pita bread but it’s equally delicious with a sourdough or other hearty bread – a bold way to start the day!
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, finely chopped
- 2 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp chili powder
- 1 28oz can whole roma tomatoes
- 6 eggs (or vegan sour cream, about ⅓ cup)
- Salt & pepper
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
In a medium skillet, add olive oil, onion and pepper. Cook until the onion is translucent. Add garlic and spices; cook a few more minutes to combine the flavors. Add the can of tomatoes with its juices, breaking down the tomatoes with a spatula or spoon. Bring mixture to a simmer. With your spoon, make spaces in the sauce for the eggs to be cracked into. Crack eggs into the spaces, cover and cook for 5-8 more minutes (depending on how you like your eggs.) For the vegan version, remove the skillet from the stove and spoon the vegan sour cream into the spaces.
To serve, sprinkle with chopped cilantro and parsley.