Shakshuka
Total Time
32 minutes
Prep Time
10 minutes
Cook Time
22 minutes
Rating
4.91 out of 5 stars
(11)
Ingredients
6
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, minced
- 14 ounces diced tomatoes
- 14 ounces fire roasted tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped cilantro or parsley, for garnish
- Avocado slices for garnish, optional
- Crushed red pepper flakes, if desired
- Crusty bread, for serving
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Preparation
Step 1
In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Step 2
Add the tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes. Stir and simmer on low for 10 minutes.
Step 3
Use a large spoon to make 6 small wells in the sauce for the eggs. Crack the eggs into each well. Pro tip-you can crack the egg in a glass and then pour into the pan, this makes it easier to pour.
Step 4
Cover the pan with a lid and cook for 5 to 8 minutes, or until egg whites are opaque and yolks are soft (or until desired doneness, you can cook longer if you prefer hard eggs).
Step 5
Remove the lid and garnish with feta cheese, cilantro or parsley, red pepper flakes, and avocado slices, if using. Season with additional salt and pepper, if desired. Serve warm with crusty bread.
Step 6
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Chef's notes
If your skillet doesn’t have a lid, you can lay a baking sheet over the pan.
