* 2 tablespoons olive oil * 1 medium onion, chopped * 1 garlic clove, minced * 1 teaspoon ground cumin * 1 teaspoon pepper * 1/2 to 1 teaspoon chili powder * 1/2 teaspoon salt * 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional * 2 medium tomatoes, chopped * 4 large eggs * Chopped fresh cilantro * Whole pita breads, toasted
**Directions**
1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. 2. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. 3. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes. 4. With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. 5. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. 6. Sprinkle with cilantro; serve with pita bread.
*Shakshuka leftovers will keep for 7 days in the fridge, so plan on doubling the recipe to use throughout the week!*
ziggurqt
Shakshuka has became a reddit favorite, and I’m all for it.
Re-Mecs
I made this for myself last night for the first time and its suprisingly good conaidering its basic ingredients
Disastrous_Ad4250
I can’t wait till I get my own kitchen, this will be the first on my to cook list. Looks so good!
eem16
I looove shakshuka!! Easy, nutritious, and so flavorful
CantStumpIWin
Now that’s what I’m talking about. I made this once. This looks way better than what I did though.
I feel like it would be amazing with potatoes and cheese. A sharp Asiago or Swiss.
7 Comments
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin
[Credit For This Recipe Belongs To Ezra Weeks, Calgary, Alberta](https://www.tasteofhome.com/recipes/shakshuka/)
Serves 4
**Ingredients**
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 teaspoon ground cumin
* 1 teaspoon pepper
* 1/2 to 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
* 2 medium tomatoes, chopped
* 4 large eggs
* Chopped fresh cilantro
* Whole pita breads, toasted
**Directions**
1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes.
2. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer.
3. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
4. With back of spoon, make 4 wells in vegetable mixture; break an egg into each well.
5. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
6. Sprinkle with cilantro; serve with pita bread.
*Shakshuka leftovers will keep for 7 days in the fridge, so plan on doubling the recipe to use throughout the week!*
Shakshuka has became a reddit favorite, and I’m all for it.
I made this for myself last night for the first time and its suprisingly good conaidering its basic ingredients
I can’t wait till I get my own kitchen, this will be the first on my to cook list. Looks so good!
I looove shakshuka!! Easy, nutritious, and so flavorful
Now that’s what I’m talking about. I made this once. This looks way better than what I did though.
I feel like it would be amazing with potatoes and cheese. A sharp Asiago or Swiss.
Absolutely delicious