Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons Extra virgin olive oil; 1 medium Large yellow onion, diced; 1 large Red bell pepper, seeded and diced; 3 cloves Garlic cloves, minced; 1 teaspoon Ground cumin; 1 teaspoon Smoked paprika; 0.25 teaspoon Red pepper flakes; 28 ounces Canned crushed tomatoes; 6 eggs Large eggs; 0.5 cup Crumbled feta cheese; 0.25 cup Fresh cilantro or parsley, chopped

"A vibrant, one-pan masterpiece featuring perfectly poached eggs nestled in a rich, spiced tomato and bell pepper sauce. Infused with smoky cumin, paprika, and a hint of heat, this North African staple is finished with fresh herbs and creamy feta for the ultimate brunch experience."

1 Ingredients

Qty	Item
2 tablespoons 30 ml	Extra virgin olive oil
1 medium 150 g	Large yellow onion, diced
1 large 160 g	Red bell pepper, seeded and diced
3 cloves 15 g	Garlic cloves, minced
1 teaspoon 2 g	Ground cumin
1 teaspoon 2 g	Smoked paprika
0.25 teaspoon 0.5 g	Red pepper flakes
28 ounces 800 g	Canned crushed tomatoes
6 eggs 6 units	Large eggs
0.5 cup 75 g	Crumbled feta cheese
0.25 cup 10 g	Fresh cilantro or parsley, chopped

2 Instructions

Heat the olive oil in a large deep skillet or cast-iron pan over medium heat. Add the diced onion and bell pepper, and cook for about 5 minutes until the vegetables have softened.

Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.

Pour in the crushed tomatoes and season with salt and black pepper to taste. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes until the sauce has thickened slightly.

Use a large spoon to make six small wells (indentations) in the tomato sauce. Carefully crack an egg into each well.

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

Remove from heat. Garnish with crumbled feta cheese and fresh chopped herbs. Serve immediately with warm crusty bread or pita.

·
For a deeper flavor, use a heavy cast-iron skillet to get a slight char on the peppers and onions.
·
Don't overcook the eggs; they will continue to firm up slightly from the residual heat of the sauce even after you remove the pan from the stove.
·
If the tomato sauce becomes too thick before adding the eggs, stir in 2-3 tablespoons of water to loosen it up.
·
High-quality canned San Marzano tomatoes will provide the best natural sweetness for the base sauce.

? Frequently Asked Questions

Can I make the shakshuka sauce ahead of time?

Yes! You can prepare the tomato base up to 2 days in advance. Simply reheat it in a skillet until simmering before adding the eggs.

What is the best bread to serve with Shakshuka?

A thick, crusty sourdough, warm pita bread, or challah are traditional choices perfect for mopping up the sauce and egg yolks.

Is Shakshuka spicy?

This recipe has a mild warmth. If you prefer it spicier, you can add more red pepper flakes or a tablespoon of Harissa paste.

How do I store leftovers?

Shakshuka is best enjoyed fresh. If you have leftovers, store them in an airtight container for up to 2 days, but be aware that reheating will likely cook the egg yolks through.

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