Shakshuka is a classic North African and Middle Eastern dish that’s filled with a hearty spiced tomato and pepper sauce and poached eggs. It’s a super flavorful, savory dish that’s quick and easy to make, naturally gluten free, and made with simple, healthy ingredients.
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes, plus more for garnish
- 1/2 teaspoon kosher salt, plus more to taste
- 2 (14.5 ounce) cans fire-roasted crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon harissa
- 5 eggs
- 1/2 cup feta cheese, crumbled
- 2 to 3 tablespoons chopped parsley
- 1/2 avocado, sliced
In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic, smoked paprika, cumin, chili powder, red pepper flakes, and salt, cook for 1 minute.
Add the crushed tomatoes, tomato paste, and harissa. Stir and simmer on low heat for 10 minutes.
Using a large spoon, make 5 evenly spaced wells in the sauce for the eggs. Crack each egg into a small bowl, then pour into the wells. Season eggs with salt, to taste.
Cover the skillet with a lid or baking sheet and cook for 5 to 8 minutes, or until the egg whites are opaque and yolks are soft.
Remove the lid and top with feta cheese, fresh parsley, red pepper flakes, and avocado slices. Serve immediately.