I first heard of shakshouka a few years ago from one of my sisters, when I was completely bored with the usual toast and scrambled eggs, and was asking around for new breakfast ideas. Since then, it’s become a favorite go-to meal at any time of day, if I want something that’s quick, tasty, and easy to prepare.
Shakshouka is originally a Tunisian dish that is pretty common in Israel. It’s a little spicy, since it uses harissa — a Tunisian seasoning made from ground hot chilis, garlic, olive oil and spices. If you’ve never heard of harissa before, don’t let that stop you from making shakshouka! You can find harissa at Trader Joe’s or Whole Foods, or just use another hot chili-based sauce as a substitute.
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 15-oz can diced tomatoes, or 2-3 fresh tomatoes, diced
- 2 tbsp harissa
- 4 eggs
- Salt to taste (optional)
In a large cast-iron skillet or frying pan, sauté the onion and garlic in olive oil over medium heat until onion is translucent (3-4 minutes).
Add the tomatoes, bell pepper, and harissa, and cook for a few more minutes.
Crack the eggs over the mixture, turn the heat to medium-low, and cover the pan with a lid. Let simmer until eggs are just cooked - about 5 minutes.
Makes a nice breakfast, or light dinner when served with challah and a salad on the side.