Shakshuka

🧂 Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 Bell peppers
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 1/4 - 1/2 tsp Cayenne pepper(adjust to your spice preference)
• 800 g Crushed tomatoes(good quality, canned)
• to taste Salt
• to taste Black pepper
• 6 Eggs(large)
• for garnish Fresh cilantro or parsley
• optional Feta cheese

👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large, oven-safe skillet (about 10-12 inches) over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. You're looking for them to be tender, not browned.

   ⏱️ 8-10 minutes
2. 2

   Add the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic.

   ⏱️ 1 minute
3. 3

   Pour in the crushed tomatoes. Stir everything together, scraping up any bits from the bottom of the pan. Season generously with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. It should be thick enough to hold the shape of the eggs.

   ⏱️ 10-15 minutes
4. 4

   Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack one egg into each well. Try not to break the yolks.

   ⏱️ 2 minutes
5. 5

   Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are just set but the yolks are still runny. For a firmer yolk, cook a minute or two longer. Alternatively, you can transfer the oven-safe skillet to a preheated oven at 190°C (375°F) for 5-7 minutes.

   ⏱️ 5-8 minutes
6. 6

   Remove the skillet from the heat. Garnish generously with fresh chopped cilantro or parsley and crumbled feta cheese, if using. Serve immediately, directly from the skillet.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For best results, use good quality canned crushed tomatoes. They provide a richer flavor base.
• ✓Adjust the amount of cayenne pepper to control the heat level. Start with less and add more if desired.
• ✓Ensure the sauce has thickened sufficiently before adding the eggs; this prevents them from dispersing too much.
• ✓Serve hot with warm pita bread, crusty baguette, or challah for dipping into the delicious sauce and runny yolks.

🔄 Variations

• Green Shakshuka: Wilt a generous amount of spinach or kale into the tomato sauce before adding the eggs.
• Spicy Sausage Shakshuka: Add crumbled, cooked merguez or other spicy sausage to the vegetable mixture in Step 1.
• Add other vegetables like zucchini or mushrooms along with the peppers and onions.
• Incorporate a pinch of smoked paprika for an extra layer of smoky depth.

🥗 Nutrition

Per serving