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27 comments

  • I like it! I've done a traditional version, but I dig the idea of avocado instead of eggs.

    • Last time I did it with both eggs and avocado. Definitely a winner. And small avocados are almost the same price in bulk as eggs right now.

  • Wow that looks amazing! Would love the recipe or any tips that you have for making it

    • Here is my base recipe. In this variant I left out the coriander, doubled the cumin and chili powder. A rinsed can of black beans was added for the 15 minute simmer. I added cotija and avocado once in the bowl.

      I make my own chili powder from Alton Brown's recipe but I've retooled it to make two quarts of chili powder at a time.

      Shakshuka

      • 2 Tablespoons extra virgin olive oil
      • 1 medium yellow onion chopped
      • 1 red pepper chopped
      • 4 garlic cloves, chopped
      • 1 teaspoon ground coriander
      • 2 teaspoons sweet paprika
      • 1 teaspoon ground cumin
      • 1 teaspoon chili powder
      • 1 Pinch red pepper flakes
      • Salt and pepper
      • 1 28-ounce can whole peeled tomatoes
      • 5 large eggs
      • cup chopped fresh parsley leaves
      • cup chopped cilantro leaves ! Serve with crusty bread
      • Saute the onions and pepper on medium heat until translucent and maybe even a little browned
      • Stir in the garlic and spices for 30 seconds
      • Deglaze with the juice from the canned tomatoes
      • Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks
      • Reduce heat to simmer and put the lid on
      • Simmer for 15 minutes
      • Make a well for each egg and place an egg in each.
      • Adjust heat to medium low.
      • Put the lid back on and cook for 5 minutes
      • Serve.
27 comments