North African Shakshouka

Name: North African Shakshouka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: African
Ingredients: 2 red peppers, julienned; 1 yellow pepper, julienned; 2 medium tomatoes, sliced and quartered; 1/4 cup red onion, diced; 3 garlic cloves, minced; 1 tablespoon crushed red pepper; 1 teaspoon chopped fresh basil; 2 bay leaves; 1 teaspoon turmeric; Salt and black pepper to taste; 1 cup vegetable broth; 3 tablespoons butter; 6 ounces sliced jalapeño cheese; 4 large eggs

Recipe GLPR52e2178cca3d8a

African

Main Course

40 min

314 cal

Servings: 3

Oven

Stovetop

SNAP eligible

A vibrant North African egg dish featuring a savory tomato and pepper sauce infused with warm spices like turmeric and crushed red pepper. Eggs are gently poached directly in the simmering vegetable mixture, then topped with melted jalapeño cheese and finished under the broiler until the egg whites are set and the yolks remain beautifully runny. Perfect for breakfast, brunch, or a light dinner.

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Ingredients

2 red peppers, julienned

1 yellow pepper, julienned

2 medium tomatoes, sliced and quartered

1/4 cup red onion, diced

3 garlic cloves, minced

1 tablespoon crushed red pepper

1 teaspoon chopped fresh basil

2 bay leaves

1 teaspoon turmeric

Salt and black pepper to taste

1 cup vegetable broth

3 tablespoons butter

6 ounces sliced jalapeño cheese

4 large eggs

Directions

Preheat your oven to broil. Prepare all vegetables: julienne the red and yellow peppers, dice the red onion, mince the garlic, and slice the tomatoes into quarters. Set aside.
In a large oven-safe skillet (cast iron preferred), melt the butter over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
Add the diced red onion to the skillet and stir to combine. Cook for 2-3 minutes until it begins to soften.
Add the julienned red and yellow peppers along with the quartered tomatoes. Season with salt and black pepper to taste. Stir occasionally and cook for 8-10 minutes until the vegetables are tender, stirring occasionally to prevent burning.
Stir in the crushed red pepper, chopped basil, bay leaves, and turmeric. Mix well to distribute the spices throughout the vegetable mixture.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for approximately 5 minutes until the sauce thickens to a stew-like consistency.
Remove the skillet from heat and carefully remove the bay leaves. Using the back of a spoon, create small wells in the vegetable mixture and gently crack the eggs into these wells, spacing them evenly throughout.
Sprinkle the eggs with additional salt, black pepper, and crushed red pepper to taste. Transfer the skillet to the preheated broiler and cook for 2-3 minutes, watching carefully, until the egg whites are set but the yolks remain soft and runny.
Remove the skillet from the broiler and layer the sliced jalapeño cheese evenly over the eggs and vegetables. Return the skillet to the broiler for approximately 1 minute until the cheese is melted and lightly browned.
Remove from the oven and serve immediately while hot, directly from the skillet or transferred to serving plates. Pair with crusty bread or toasted bread of your choice.

Comments

Grocery List Plus Editorial Staff4.5

This shakshouka hits the Charlotte sweet spot: all ingredients are standard across Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger banners, and the fresh peppers, onions, and tomatoes are reliably available year-round. The 40-minute estimate is honest—simmering the sauce takes real time—and the cost per serving runs under $4 before the jalapeño cheese, which is the only item that might push a second stop if your local Food Lion doesn't stock it. The eggs cook gently in the warm sauce with no fussing required, and it reheats perfectly in a skillet the next day; the real strength is that it works as a weeknight breakfast-for-dinner or a weekend brunch without special technique or constant attention.