Ingredients
Shakshuka
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper optional; adjust to taste
- 1 28-ounce can crushed tomatoes
- 3/4 teaspoon fine salt plus more to taste
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/3 cup crumbled feta optional
- 1/4 cup chopped fresh parsley or cilantro
Equipment
- 1 12-inch skillet with lid stainless steel, enameled, or nonstick
- 1 wooden spoon
Instructions
Method
- Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic, cumin, paprika, and cayenne. Cook for 1 minute, stirring, until fragrant.
- Stir in the crushed tomatoes, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, until thick enough that a spoon dragged across the pan leaves a brief path. Taste and adjust the seasoning.
- Make 6 shallow wells in the sauce. Crack each egg into a small cup, then slide it into a well.
- Reduce the heat to low, cover, and cook for 5 to 8 minutes, until the whites are set to your preference. For fully cooked eggs, continue until both whites and yolks are firm.
- Remove from the heat and sprinkle with feta, if using, and fresh herbs. Serve immediately with pita, flatbread, or thick toast.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 285kcalCarbohydrates: 19gProtein: 14gFat: 18gSaturated Fat: 5gCholesterol: 280mgSodium: 690mgPotassium: 800mgFiber: 4gSugar: 10g
Video
Notes
- Use stainless steel, enameled, or nonstick cookware; prolonged acidic tomato sauce can affect bare cast iron.
- Make the sauce up to 3 days ahead, then reheat and add fresh eggs just before serving.
- For more heat, add harissa with the tomatoes or increase the cayenne.
- Nutrition is an estimate per serving and includes feta but not bread.
