White vs. Brown Eggs
Why do most stores sell white eggs? It’s because the chickens that lay white eggs are usually smaller than the chickens that lay brown ones! Being smaller means they don’t need as much food to make their eggs, which helps farmers save money and keep the eggs a good price for everyone.
Chef Shiri Says…
Creative Cooking with
Chef Shiri
- Kids – See if you have what it takes to become a Junior Chef!
- Adult Supervision Required
Utensils Needed
- Large skillet or frying pan
- Lid for the skillet
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Spatula
- Spoon
- Small bowl
- Plate or platter
- Oven mitts
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cinnamon (optional, adds winter warmth)
- 1/4 tsp black pepper (or to taste)
- 1/2 tsp salt (or to taste)
- 4 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Optional: warm bread or pita for dipping
Let’s Get Started!
- In a large skillet, heat olive oil over medium heat.
- Add onion and bell peppers. Sauté 5–7 minutes until soft and slightly caramelized.
- Stir in garlic, paprika, cumin, cinnamon, salt, and pepper. Cook 1–2 minutes until fragrant.
- Pour in crushed tomatoes. Simmer 8–10 minutes until sauce thickens slightly. Stir occasionally.
- Make “egg wells”: Using a spoon, create little wells in the sauce for the eggs.
- Crack one egg into each well. Cover the pan with a lid and cook 5-8 minutes, or until egg whites are set but yolks are still slightly runny.
- Optional: Sprinkle with chopped parsley or cilantro. Serve warm with bread or pita for dipping.
Serves 4!
What’s in a Name?
The word Shakshuka means “all mixed up” in Arabic. That makes perfect sense, since the dish is made by mixing tomatoes and spices before you drop the eggs right into the bubbly sauce.