Valleybrink Road | Recipes | Shakshuka | Serves 6 generously 1/2 teaspoon cumin seeds 3/4 cup extra virgin olive oil 2 large sweet onions, thinly sliced 2 red bell peppers, cut into thin strips 2 yellow bell peppers, cut into thin strips 4 teaspoons organic cane sugar 2 ba.

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Shakshuka
Steps
1
2
3
4
Description

This is my ideal brunch dish. It cooks in one pan, most of it can be prepared ahead of time, and it is absolutely delicious.  

Get Started
Step 1

In a very large pan, toast the cumin seeds over high heat for 1-2 minutes.

Next Step
2
Step 2

Add the olive oil and onions and cook for 5 minutes.

Next Step
3
Step 3

Add the peppers, sugar, and herbs and continue cooking on high heat for 5-10 minutes, until the peppers and onions get a nice color. Add the tomatoes, saffron, some sea salt, and black pepper. Reduce the heat to low and keep cooking until it reaches a pasta sauce consistency, about 15 minutes. 

Next Step
4
Step 4

Remove the bay leaves and with the back of a spoon, make a small groove in the top of the mixture. Crack one egg into the groove. Repeat the process all around the mixture. Sprinkle with sea salt and cover the pan with a lid. Cook on low until the eggs are just set. Sprinkle with cilantro and serve. 

Done!
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Ingredients
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Shopping List
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 Serves 6 generously

  • 1/2 teaspoon cumin seeds
  • 3/4 cup extra virgin olive oil
  • 2 large sweet onions, thinly sliced
  • 2 red bell peppers, cut into thin strips
  • 2 yellow bell peppers, cut into thin strips
  • 4 teaspoons organic cane sugar
  • 2 bay leaves
  • 6 thyme sprigs, leaves removed
  • 2 tablespoons chopped italian parsley
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 6 ripe heirloom tomatoes, assorted colors, roughly chopped
  • a pinch of saffron
  • sea salt
  • freshly ground black pepper
  • water (if necessary)
  • 8 organic eggs