Shakshuka (North African/Middle Eastern)

A flavorful and hearty North African dish originating from Tunisia, made with eggs poached in a spicy tomato sauce.

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Ingredients

Vegetable Category

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper

Meat Category

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Grains Category

• 1 cup cooked bulgur wheat (or couscous)

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Shakshuka Sauce

Mix the following:

• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper

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Recipe Steps

1. Prepare the Spices

Combine cumin, smoked paprika, salt, and black pepper in a small bowl.

2. Sauté the Onion and Garlic

Heat olive oil in a large cast-iron skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.

3. Add Tomatoes, Cumin, Smoked Paprika, and Cayenne Pepper

Add chopped tomatoes, cumin mixture, and smoked paprika to the skillet. Stir well to combine.

4. Cook for 20-25 Minutes

Cook the sauce over medium-low heat for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly.

5. Prepare the Chicken

In a separate bowl, mix cooked bulgur wheat with chopped parsley and cilantro.

6. Add Chicken to the Skillet

Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.

7. Create Shakshuka

Make 4-6 wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook for 10-15 minutes or until eggs are cooked to desired doneness.

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Optional: Spicy Harissa Yogurt Sauce

Mix the following:

• 1/2 cup plain yogurt
• 1 tablespoon harissa
• Salt and