Shakshuka
Jump to recipeIngredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (28 oz) crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- Crusty bread for serving
Instructions
- 1
Heat olive oil in a large 12-inch cast iron skillet or deep sauté pan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- 2
Add the red and green bell peppers to the skillet and cook for another 5 minutes until tender. Stir in the garlic, cumin, sweet paprika, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- 3
Pour in the crushed tomatoes and stir in the tomato paste, sugar, salt, and black pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Using the back of a spoon, create 6 small wells in the tomato sauce. Crack one egg into each well, being careful not to break the yolks. Season the eggs lightly with salt and pepper.
- 5
Cover the skillet with a lid and cook for 5-8 minutes until the egg whites are set but the yolks remain runny, or longer if you prefer firmer yolks.
- 6
Remove from heat and immediately sprinkle with crumbled feta cheese, fresh cilantro, and parsley. Serve directly from the skillet with warm crusty bread for dipping.