Shakshuka

Ingredients

• 2 tbsp Olive oil
• 1 Yellow onion (medium, diced)
• 1 Red bell pepper (seeded and diced)
• 4 cloves Garlic (thinly sliced or minced)
• 1 tsp Ground cumin
• 1 tsp Paprika (sweet or smoked)
• 0.25 tsp Crushed red pepper flakes (adjust to taste)
• 28 oz Crushed tomatoes (canned)
• 6 Eggs (large, room temperature)
• Salt and black pepper (to taste)
• 0.25 cup Fresh cilantro or parsley (chopped, for garnish)
• 2 oz Feta cheese (crumbled, for serving)

Steps

1. 1

   Heat the olive oil in a large skillet or sauté pan over medium heat.

2. 2

   Add the diced onion and red bell pepper to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

3. 3

   Stir in the garlic, ground cumin, paprika, and crushed red pepper flakes. Cook for 1-2 minutes until the spices are fragrant.

4. 4

   Pour in the crushed tomatoes and season with salt and black pepper. Stir to combine.

5. 5

   Reduce the heat to low and let the sauce simmer for 10-15 minutes until it has thickened slightly.

6. 6

   Use the back of a large spoon to make 6 small wells in the tomato sauce.

7. 7

   Carefully crack one egg into each well.

8. 8

   Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.

9. 9

   Remove from heat. Garnish with crumbled feta cheese and fresh cilantro or parsley.

10. 10

    Serve immediately directly from the pan with crusty bread or pita.

Notes

For a deeper flavor, you can add a tablespoon of tomato paste with the spices. If you prefer fully cooked yolks, leave the lid on for an additional 2-3 minutes. Serve with warm pita bread or a crusty baguette to soak up the sauce.

Nutrition per serving

• brunch
• one-pan
• vegetarian
• middle eastern
• breakfast
• eggs
• healthy