Recently my husband and I went to Cafe Mogador in NYC and had the most amazing Shakshuka (Moroccan Eggs per the menu), which if you know me you know that I had to quickly go home and make my own interpretation of it.

Truth be told. It’s sort of my thing to go to restaurants and ask the servers/chefs what’s in a dish, or how it was prepared. You know, all in the name of research.

I just can’t help it. The cook inside of me can’t get enough.

So, after weeks of recipe testing and a follower friend, (Thanks, Ingrid!) kind enough to share her recipe, I finally nailed it.

My own Shakshuka recipe.

Now, of course, I added fire-roasted tomatoes because I like a little spice, some creamy avocados (because everything is better with it), and left out the parsley (I find it too bright for this dish).

Served it with crusty sourdough vs. pita and voila my new Endless Eats recipe.

Give this one a try and let me know what you think.

P.S. If you have other recipes in your arsenal that you think I should give a try, send them my way! Nothing like developing recipes for some of your favorites.

Happy Cooking!

Oder my digital cookbook, here for more recipes, dinner party playlists, entertaining and cooking checklists, and a curated shop for all your needs.

Ingredients:

1 tablespoon olive oil

1 organic onion, diced

1 organic red pepper, diced

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cumin

¼ teaspoon chili powder

1 can (14 oz) organic fire-roasted crushed tomatoes (you can opt for regular ones if you don’t like the kick)

Salt and pepper to taste

3-4 eggs

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for garnish)

Sourdough bread, toasted with olive oil (for serving)

Method:

Heat olive oil in a large skillet over medium heat. Add diced onion and red pepper, and sauté until softened; about 5 minutes.

Next, add minced garlic, paprika, cumin, and chili powder to the skillet. Cook for another 1-2 minutes until fragrant.

Pour in the fire-roasted crushed tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients.

Lower the heat to medium-low and let the tomato mixture simmer for about 10-15 minutes, allowing the flavors to come together and the sauce to thicken slightly.

Next, using a spoon, create small wells in the tomato mixture for the eggs. Crack each egg into a well.

Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness. For runny yolks, cook for less time; for fully set yolks, cook longer.

Pro Tip: I cook mine for about 5 minutes for a runny yolk. However, each stove/range is different so this will require a watchful eye.

Once the eggs are cooked, remove the skillet from heat. Sprinkle chopped cilantro and arrange avocado slices on top.

Serve immediately alongside crusty toasted sourdough bread for dipping/scooping up that delicious sauce.