Shakshuka

I fell in love with Shakshuka after my sister introduced me to it and I finally tried it for myself (* insert heart eyes here). When I finally introduced my taste buds to the aromatic and spice filled dish, I could not stop craving it for DAYS after. It had a hint of something that was so unusual in a savory dish like this one, and it was CINNAMON! YES CINNAMON! When I think of cinnamon I think of sweet dessert-like dishes, but it is really not a sweet spice at all! It works so perfectly in this dish, and when I make it for myself I sometimes tend to go a little overboard with the cinnamon!

As a little overview (acquired by my excellent research skills), Shakshuka’s origin as we know it comes from North Africa but it is highly popular in the Middle East and Israel. Now what does this intimidating name for a dish mean? Well, it is a complicated word for a simple and easy process of creating the tasty dish. It means “shaken”, or “mixed up” which is reflective of the composition and form it takes as a finished product. It is made up of tomatoes, peppers, onions, garlic, eggs, and an array of spices. As you create the dish, it slowly accumulates into this “mixed up” and perfectly paired groupings of ingredients that will surely get your taste buds going.

Shakshuka is so simple to make, and it is made up of ingredients that you likely already have in your pantry. Keep reading to find out how to make it for yourself!

INGREDIENTS:

- olive oil

- 1 medium yellow onion

- 1 red bell pepper

- 4 garlic cloves

- 1 fresno or serrano pepper, chopped and seeds removed

- 1 tsp of tomato paste

- 1 tsp ground cumin

- 1 tsp paprika

- 1/2 tsp red pepper flakes

- 1 tbsp cinnamon (YES cinnamon!)

- 1 tsp salt

- 1 tsp pepper

- 1 28oz can of crushed OR diced tomatoes

- 4 eggs

- chopped parsley OR cilantro for garnish

INSTRUCTIONS:
1. Heat olive oil in large sauté pan or cast iron skillet on medium heat. Add diced onion and bell pepper and cook for 3-4 minutes until soft.

2. Add minced or finely chopped garlic and all spices and cook for about a minute.

3. Pour the can of tomatoes (and juice) into the pan. Add more cinnamon if you need (I always do).

4. Use your spoon to make small wells into the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are cooked to your liking. (I like my eggs runny so you really have to watch as the dish cooks so they do not over cook).

5. Garnish with chopped cilantro and parsley.

ENJOY!

If you decide to make this for yourself, don’t forget to take lots of pictures and tag me on social @cravingsby_cas