Shakshuka
Shakshuka is a classic one-pan dish of eggs gently poached in a spiced tomato and red pepper sauce. An easy, healthy meal for any time of day.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small white onion diced
- 1 red bell pepper stemmed, seeded, and diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Pinch cayenne pepper optional
- 1 28 oz can fire-roasted crushed tomatoes
- ½ teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita for serving
Instructions
- Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red pepper and cook for 5 to 8 minutes, until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, until fragrant.
- Add the tomatoes, salt, and several grinds of black pepper. Simmer over low heat, stirring often, for 15 minutes, until the sauce has thickened.
- Make 6 wells in the sauce and crack one egg into each. Cover and cook until the eggs are set, 4 to 8 minutes, depending on how runny or firm you like them.
- Season to taste with salt and pepper, and top with the parsley and feta. Serve with pita.
Notes
Cover the pan: Covering the skillet cooks the egg whites through while keeping the yolks runny. If you don't have a lid, use a baking sheet.
Tomatoes: Fire-roasted crushed tomatoes add a smoky depth, but regular crushed tomatoes work too. To use fresh, substitute about 4 cups diced fresh tomatoes.
Heat level: Skip the cayenne if you're sensitive to spice.
Variations: Stir in spinach or kale, add a can of drained chickpeas, or spoon in harissa for extra heat.
Serving: Delicious with pita or crusty bread, plus fresh herbs and feta. Pair with fruit salad for brunch, or a mezze spread for lunch or dinner.