Prep Time:
60 Minutes
Cook Time:
5 mins
Serves:
6 Servings
About the Recipe
As we were testing out recipe ideas before we bought the Featherbed, we wondered whether Shakshuka was too weird, too ethnic, too something to serve to our guests for breakfast. By now we must have served it hundreds of times, and it’s a favorite among our savory breakfasts (some of our returning guests even call ahead of their stay to request shakshuka).
Ingredients
A couple tablespoons olive oil
1 large onion, diced
A clove or two of garlic, roughly minced
1 red (or yellow or orange) bell pepper, diced
1 ½ tablespoons cumin (or more)
1 ½ tablespoons coriander (or more)
1 ½ tablespoons smoked paprika (or more)
¾ teaspoon sumac (or more)
½ teaspoon allspice (or more)
½ teaspoon ancho chile (or more)
A healthy grind of black pepper
28 oz can of whole tomatoes
6 eggs`
Yogurt Sauce
1 clove of garlic
¼ teaspoon salt
1/3 cup plain yogurt
1 teaspoon honey
Smoked Paprika Oil
½ cup olive oil
2 teaspoons smoked paprika
1 teaspoon salt
Preparation
Heat oil in a large skillet or Dutch oven over a medium flame, then add onion. Sauté a few minutes until translucent.
Add all the spices. The amounts listed are just suggestions. Maybe start with a little less, then add more later on if you think it needs it. Stir the spices into the onion and oil for maybe a minute, then add the garlic. Sauté for another minute then add the bell pepper. Continue stirring this around for a few minutes until the pepper is a bit soft.
Now add the canned tomatoes. I like to pour them in…