How to make — Shakshuka
Serves 6 People
Prep Time 15 Mins
Total Time 35 Mins
- 2 Tbsp Olive Oil
- 1 Yellow Onion, Chopped
- 1 Large Red Bell Pepper, Chopped
- 1/4 Tsp Fine Sea Salt
- 3 Cloves Garlic
- 2 Tsp Tomato Paste
- 1 Tsp Ground Cumin
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Red Pepper Flakes, Reduce or Omit If Sensitive To Spice
- 1 Large Can Crushed Tomatoes, Preferably Fire-Roasted
- 2 Tbsp Choped Flat Leaf Parsley, Plus Additional For Garnish
- Freshly Ground Black Pepper
- 6 Large Eggs
- 1/2 Cup Crumbled Feta
- Crusty Bread Or Pita
- Preheat the oven to 375F.
- Warm the oil in a large, oven-safe skillet over medium heat.
- Once shimmering, add the onion, bell pepper, and salt.
- Cook, stirring often, until the onions are turning translucent.
- Add the garlic, tomato paste, cumin, paprika and red pepper flakes.
- Cook, stirring occasionally, until nice and fragrant.
- Pour in the crushed tomatoes with their juices and add the cilantro.
- Stir, and let the mixture come to simmer.
- Reduce the heat to maintain a gentle simmer, and cook for 5 minutes.
- Turn off the heat and add salt and pepper as necessary.
- Use the back of the spoon to make a well near the perimeter and crack the egg directly into it.
- Gently spoon a bit of the tomato mixture over the whites to help contain the egg.
- Repeat with the remaining 4 to 5 eggs, depending on how many you can fit.
- Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes.
- They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.
- Using oven mitts, transfer the hot skillet to a heat-safe surface like the stove.
- Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes.
- Serve in bowls with crusty bread on the side.