Oh wow. Healthy and delicious is a rare combination! This spicy tomato, pepper, and onion sauce perfectly compliments eggs. You can eat a large portion and still feel light afterward! Honestly, the sauce is even better if after you cook it you let it sit 30 minutes, or chill overnight before heating back up and cooking the eggs.
This recipe is a modern take on shakshuka. To see a traditional recipe for shakshuka: http://jewlicious.com/2016/06/jewlicious-eats-authentic-shakshuka-recipe/
The recipe is here, and pictures of the process are below:
Ingredients:
2-3 Tbsp. Olive oil
1 medium onion, sliced thin (about 1 cup, 150 g)
2 anaheim peppers or a red bell pepper, sliced thin (about 150 g)
4 garlic cloves, minced
2 tsp. sweet/normal paprika
3/4 tsp. cumin
1/2 to 1 tsp. red chili flakes or a fresh chili, finely chopped
1/2 tsp. ground coriander (optional)
1/2 tsp. salt, or to taste
Black pepper, to taste
1 28-ounce can diced or whole peeled tomatoes, or 6 diced fresh Roma tomatoes for a delicious and sweeter flavor
6 large eggs
1 small bunch fresh cilantro, chopped (optional)
Fresh or dried parsley for topping (optional)
Directions:
Heat 2-3 Tbsp. olive oil in a large pan on medium heat. Add the chopped peppers and onion and cook for 10-15 minutes or until very soft and brown on the edges.
Add garlic and spices and cook 1 minute, stirring.
Pour the tomatoes into the pan and break down using a large spoon.
Simmer 10-20 minutes, or until most liquid has evaporated, so when you scrape the bottom there should be minimal liquid on the pan (see picture below).
Use your large spoon to make small wells in the sauce and crack the eggs in. Sprinkle salt and pepper on top. You should start toasting your bread at this point.
Cover the pan and cook 5-8 minutes, or until the eggs are done. I recommend taking it off 1 minute before your desired doneness because they keep cooking.
Garnish with chopped cilantro, parsley, salt, and a drizzle of olive oil (optional).
Note: I highly recommend making the sauce ahead and then reheating it before cooking the eggs. The flavor is much better that way. You can refrigerate it and do it the next morning or the morning after that, for example (the sauce may get more spicy if you do this).
Serve with toast.
All the ingredients ready to go. I made a half batch in these pictures below:
Start frying the pepper and onion in olive oil.
Until they turn soft and are starting to brown well.
Then add your spices and garlic.
After stirring and cooking the spices about 1 minute.
Then add the tomatoes.
After cooking the tomatoes until most o the liquid is gone.
See? Almost no liquid. Time for the eggs!
Make little wells in the sauce.
Crack in the eggs, and you can add salt and pepper on top of them if you'd like.
Cover and cook about 8 minutes. I was toasting my bread at this time too.
Once the eggs are done let it cool a few minutes and serve!
Serve and enjoy!!!
Very tasty. The flavor improves significantly if you let the sauce rest!