I first saw this flipping through channels a few months back; and, was immediately curious.  I love breakfast for dinner and it just looked like the perfect combo.  I started watching different YouTube vids and reading different recipes; until I finally visualized my own rendition.  It’s not often that I nail a new dish on the first go, but I have to say that I totally did this time; at the risk of sounding cocky or vain.  

The kids didn’t car for it, but at 10 and 11 years old, I didn’t expect them too.  It took a while just to turn their Midwestern pallet onto cajun food.  I can’t expect them to immediately love food with its roots in North Africa.  Yes, I’m being presumptuous proclaiming the dishes roots, but I do recollect reading that when I was researching it. I do know that it’s very popular in most of the Arab world; as well as Israel.  I can see why, it’s quite delicious,  very filling and very simple to make.  

From start to finish it only took about 30 minutes, including prep time.  I’m fairly certain that after a few try’s I could get that time down even more.  If you make it meatless, it would definitely be quicker. Traditionally the dish is meatless; however it is often made with meat. I did mine with 1 pound of ground beef; and, will try other options in future attempts. 

To make the dish you’ll need 

Cumin

Paprika(I used sweet)

Chili powder 

Pepper

Salt

Garlic powder 

1 onion diced 

1 red bell pepper diced 

1 jalapeño diced 

1 28 ounce can while tomatoes and juice 

1 pound ground beef 

4-6 diced green onion 

4-6 toes garlic 

Garnish with cilantro and parsley – this is really important for the overall flavor profile. 

Feta cheese is optional 

The measurements for the seasoning are really something that you can Taylor to your liking.  Overall I used 1 tablespoon of pepper, 1.5 teaspoons of salt, 1.5 teaspoons of garlic powder, 2-2.5 tablespoons of cumin and paprika and 1 teaspoon of chili powder.  Again, you have to season to your preference.  I found this to be perfect for my taste. 

To cook shakshouka: 

I cooked and drained the beef first, when it was almost done but still has some pink, I drained it off and added the peppers,  onions and seasoning, when the onions were translucent I added the garlic and let it cook down a bit – about 6-7 minutes.  At this point taste the meat and see if it needs a seasoning adjustment, the  add the tomato. 

Break up the tomatoes and let it simmer down for about 15-20 minutes.  After 29 minutes give it a taste test and adjust.  

When it is seasoned to your liking, take a ladle and press down with the bottom of the ladle to make a well.  Crack an egg in the well.  Repeat this process around the permitted of the skillet and one in the center. Put the lid on and let the egg poach for about 6-7 minutes.  

Remove from heat serve and enjoy. 

This dish will easily become a regularly made dish in my home.  It fits all the boxes; extremely tasty, very filling, and  easy to make. 

check out the video of this being made here: