Shakshuka
Make authentic Shakshuka with eggs poached in spicy tomato sauce. This Middle Eastern breakfast dish features cumin, paprika, and feta cheese.
Equipment
- skillet
- cutting board
- knife
- measuring spoons
- spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and 1 finely chopped red bell pepper. Cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant.
- Pour in 1 can of crushed tomatoes and add ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir well and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Use a spoon to create 6 small wells in the sauce. Crack 1 egg into each well. Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat and sprinkle with ¼ cup crumbled feta cheese and 2 tablespoons chopped fresh parsley. Season with additional salt and pepper to taste. Serve warm with crusty bread.
Notes
Serve warm with crusty bread.