Easy Salsa Shakshuka
As with most famously delicious foods, there’s some debate on where exactly Shakshuka originated—in North Africa or Yemen—but Shakshuka is now a popular menu item worldwide. You’ve probably seen it on a few brunch menus already; it’s made in a skillet with a combination of vegetables, spices, and a few whole eggs nestled securely inside. Although some might view this as a breakfast-only meal because of the eggs, it’s an excellent choice for lunch or dinner with a crusty piece of bread.This recipe comes together in about 12 minutes from the moment you find a discarded jar of salsa in the fridge to scooping a serving onto your plate.
Ingredients
- 1 teaspoon oil
- ½ teaspoon cumin seeds or ¼ teaspoon of powder
- ½ teaspoon paprika
- 2 garlic cloves chopped
- 16 ounce jar of salsa Hot, medium, or mild
- 4 eggs
- Herbs for garnish
Instructions
- In a medium skillet over medium heat, add the oil, cumin, paprika, and garlic. Toast briefly until fragrant. Add the entire jar of salsa and bring to a simmer on medium low heat.
- Make a little divot in the sauce with a spoon and crack an egg into the space. Do this for all four eggs.
- Cover with a lid until the egg whites are set and the yolks reach desired doneness. This takes about seven minutes for completely hard yolks.
- Top with herbs and enjoy with your favorite hunk of bread.