Makes: 4 servings
Time: 35 Minutes
Shakshuka is a Middle Eastern dish of eggs poached in a tomato sauce. A sprinkle of fresh cilantro provides a refreshing note to this comforting, savory breakfast.
¼ cup extra-virgin olive oil, plus more for drizzling
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, thinly sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon sea salt, plus more for seasoning
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce jar roasted red bell peppers, drained and roughly chopped (1 cup)
4 large eggs
Freshly ground black pepper
1¾ cups creamy hummus
Fresh cilantro leaves, for serving
4 toasted whole-wheat pitas, for serving
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook 1 minute more. Add coriander, cumin, and salt, and cook, stirring, until fragrant, about 1 minute.
Add the tomatoes and bell peppers, and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Reduce heat to medium-low. Using the back of a wooden spoon, create four one-inch-wide wells in tomato sauce. Working one at a time, carefully crack an egg into each well.
Cover skillet and gently simmer until egg whites are set and yolks are still runny, about 8 to 10 minutes.
Season shakshuka with salt and pepper. Set up four shallow bowls and spread ¼ of the hummus in the bottom of each. Top with an egg, shakshuka sauce, and a drizzle of olive oil. Sprinkle over cilantro and serve with pita, for dipping.
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The Kitchen Triangle: Two’s company but three’s a crowd if you don’t plan the sink, fridge and cooktop with less than six feet between them.
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