Shakshouka

Name: Shakshouka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 2 tsp olive oil; 1 cup yellow onion; 2 garlic cloves; 2 baking potatoes; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp smoked paprika; 0.25 tsp kosher salt; 1 box diced tomatoes (26 1/2 ounce); 12 oz frozen artichoke hearts; 0.5 cup roasted red pepper; 0.25 cup fresh parsley; 4 large eggs

Baking potatoes, coriander and tomatoes simmered on the stove and spiced with cumin and smoked paprika for a Tunisian egg dish. Finish with parsley.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
In a large, deep skillet, heat oil on medium. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Add garlic and saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute.
2
Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes.
25 min
3
Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately.
5 min