Moroccan Shakshuka
Shakshuka is off the hooka! But seriously, this aromatic spiced shakshuka is hands-down our FAVORITE breakfast recipe!
Ingredients
- 1 28oz can diced tomatoes
- 1 sweet onion chopped
- 1 package mushrooms sliced
- 2 bell peppers sliced
- 1 serrano pepper diced
- 3 cloves garlic diced
- 1 tbsp berbere
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 bunch cilantro chopped
- 5 eggs
- 3 tbsp goat cheese
- toast
Instructions
- In a large skillet pan, heat olive oil on medium-high heat and sauté onions for 3 minutes. Add mushrooms and saute for another few minutes. Add garlic and sauté for another minute. Add bell peppers and serrano peppers and sauté for 5 more minutes or until everything is golden.
- Now add canned tomatoes and berbere, cumin, paprika, salt, black pepper, and cayenne pepper. Stir everything together, cover skillet, and lower heat. Let simmer, covered, for 5 minutes. Uncover and, using a spoon, make 6 shallow wells in the sauce. Carefully crack an egg into each well.
- Cover skillet again and let eggs poach in sauce for ~7 minutes or until the yolks have slightly whitened. When finished, ladle shakshuka with an egg into a bowl, top with cilantro and goat cheese, and serve with some toast.
Notes
If you have any other leftover vegetables, feel free to throw those into the recipe. The more, the merrier!