Shakshouka is one of the Levant’s favorite breakfast dishes. It is widely disputed as to which of the Semitic cultures came up with this dish, but one thing that can be agreed upon is its rich and full-bodied, rustic taste. Made with lightly poached eggs, spices, and herbs, it is an absolute delight to have lavash bread or any other toasted bread. Indulge in this one-pot, family brunch meal that looks amazing, and is incredibly easy to prepare!
1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook for an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.
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