Stovetop Shakshuka With Pistachios and Mint
A traditional breakfast in parts of North Africa and the Middle East, shakshuka is made by gently poaching eggs in a spicy tomato sauce. Some versions are baked, but this version is cooked on the stovetop so you can control the degree of doneness of your eggs.

Ingredients
- 2 tbs. extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 large bell peppers, any color, seeded and chopped
- 3 cloves garlic, chopped
- 1 tbs. harissa
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- 1 15-oz. can tomato sauce
- 1 15-oz. can fire-roasted diced tomatoes
- 1 tsp. sea salt, divided
- ½ tsp. freshly ground black pepper
- 5 large organic, pasture-raised eggs
- ¼ cup chopped fresh mint
- ¼ cup chopped toasted pistachios
- 5 slices bread or pita, toasted
Directions
STEP 1
In a large skillet with a lid, warm the olive oil over medium-high heat, then add the onion and stir to coat in the oil. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are softened and slightly translucent, about five minutes.
STEP 2
Add the chopped peppers and cook until tender, about three minutes more. Add the garlic and stir, then add the harissa, cumin, and paprika, and cook until fragrant, about one to two minutes.
STEP 3
Add the tomato sauce, diced tomatoes, ¾ teaspoon of the salt, and the pepper, and increase the heat to medium-high to bring the mixture to a boil. Cook until the mixture has thickened slightly, about five minutes.
STEP 4
Use a large spoon to make a well about an inch from the edge of the pan and crack an egg into the well. Quickly repeat the process with the other eggs, spacing them evenly around the pan. Sprinkle a pinch of the remaining salt over each egg, cover the pan, and reduce the heat to low.
STEP 5
Cook until the whites are firm and the yolks are set to your liking, approximately five to eight minutes.
STEP 6
Sprinkle the shakshuka with mint and pistachios and serve with toasted bread or pita.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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