Shakshuka
Total Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3-6 servings
- 1/4 cup olive oil
- 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 5 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28-ounce can whole peeled tomatoes
- Kosher salt, to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas, for serving
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Preparation
Chef’s notes
The trickiest part of any baked egg dish is getting the eggs exactly right, neither undercooked nor hard-boiled. First, peek in on the eggs often and rotate the pan a few times to avoid a hot spot ruining a single egg. Most importantly, ask yourself:
Am I eating this the second it comes off the stove or 10 minutes later? If so, remove the pan from the heat when the whites are still a little, because they’ll continue to cook as the pan rests. Don’t add the eggs any more than 10 minutes before serving or they’ll all end up hard-cooked.