Classic Shakshouka

At a brunch gathering, my friend attempted to impress everyone with her homemade Shakshouka. As she proudly presented the dish, our mischievous friend, Mark, exclaimed, “Shakshouka? More like Sha-knock-you-out! These eggs are ready for a fight!” Laughter erupted, and from then on, every time someone mentioned Shakshouka, Mark’s “knockout” comment became the running joke of the brunch. The dish was delicious, but it was Mark’s comedic timing that truly stole the show.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 2 large diced tomatoes
• 1 can (14 oz) tomato sauce
• Salt and pepper, to taste
• 4-6 eggs
• Fresh parsley, chopped (for garnish)
• Crumbled feta cheese (optional, for garnish)
• Crusty bread or pita, for serving

Instructions:

Step 1: Sauté Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper. Cook until softened, about 5-7 minutes.

Add the minced garlic, ground cumin, smoked paprika, and chili powder. Stir and cook for another minute until fragrant.

Step 2: Add Tomatoes

Pour in the diced tomatoes and tomato sauce. Stir well to combine.

Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low. Let it simmer for about 10-15 minutes to allow the flavors to meld together and the sauce to thicken slightly.

Step 3: Create Wells for Eggs

Using a spoon, create small wells or indentations in the tomato sauce mixture.

Crack one egg into each well, spacing them evenly around the skillet.

Step 4: Cook Eggs

Cover the skillet with a lid and let the eggs cook over low heat for about 5-7 minutes, or until the whites are set but the yolks are still runny. Cooking time may vary depending on how runny you like your eggs.

Step 5: Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from heat.

Garnish with chopped fresh parsley and crumbled feta cheese, if desired. The feta adds a nice tanginess to the dish.

Serve the Shakshouka hot directly from the skillet, with crusty bread or pita on the side for dipping and scooping up the delicious tomato sauce and eggs.