Shakshuka, pronounced Shak-shoo-ka, is a traditional North African dish of eggs gently cooked in a spicy tomato and red pepper sauce and served with crusty bread. To make a quick spicy sauce in an instant, use Brandless Arrabbiata sauce! This one pan meal comes together fairly quickly on the stovetop and can be served for breakfast, lunch, or dinner and anywhere in between. While there are various versions of the dish, feel free to create your own way. Add in chickpeas for a hearty meal or fold in chopped greens, such as kale or spinach, at the very end. Serve with grilled pita or your favorite crusty bread.
- 2 tablespoons Brandless olive oil
- 1 small yellow onion, peeled and diced
- 1 red bell pepper, seeds and core removed, diced
- 3 cloves garlic, minced
- ¼ teaspoon Brandless ground black pepper
- 1 teaspoon Brandless ground cumin
- ½ teaspoon Brandless ground turmeric
- ¼ teaspoon smoked paprika, optional
- 1 24-ounce jar Brandless Arrabbiata sauce
- 1 15-ounce can Brandless garbanzo beans, rinsed and drained
- Brandless sea salt to taste
- 4 eggs
For Serving (optional)
- Freshly chopped parsley and dill
- Grilled pita or crusty bread
- Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, salt, pepper, and spices. Stir and cook over medium heat for about 8 minutes to allow the onion and pepper to soften.
- Add the Brandless Arrabbiata sauce and the Brandless garbanzo beans. Stir to combine. Reduce the heat to medium-low and simmer for 10-15 minutes to allow the sauce to thicken. Season to taste.
- Using the back of a spoon, form 4 wells in the tomato sauce mixture, making sure the wells are spaced out. Gently crack the eggs and carefully pour each into its own well. Cover and simmer gently for 8 to 10 minutes, until the egg whites are set and the yolks are still runny.
- Uncover and garnish with chopped cilantro and parsley. Serve immediately with warm pita or crusty bread.