Breakfast & Brunch

Shakshuka

Name: Shakshuka
Total time: 30 min
Yield: 4
Ingredients: 6 large eggs; 28 oz crushed tomatoes; 1 onion, diced; 1 red bell pepper, diced; 5 cloves garlic, minced; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp coriander; 1/4 tsp cayenne; 2 tbsp olive oil; Salt and pepper; 4 oz feta cheese, crumbled; Fresh parsley or cilantro; Crusty bread to serve

⏱ 30 min👤 Serves 4

Instructions

Heat olive oil in a large oven-safe skillet over medium heat. Cook onion and bell pepper until soft, about 7 minutes. Add garlic and all spices and cook 2 minutes until fragrant.
Add crushed tomatoes. Season with salt and pepper. Simmer 10 minutes until sauce thickens slightly.
Using a spoon, make 6 wells in the sauce. Crack an egg into each well. Cover the skillet and cook over medium-low heat for 8-12 minutes depending on how you like your yolks.
Top with crumbled feta and fresh herbs. Bring the skillet to the table and serve straight from the pan with plenty of crusty bread for scooping.

Notes

The eggs continue to cook after you remove from heat, so pull them off a bit earlier than you think. Runny yolks are the goal — they mix into the sauce and create a rich, incredible bite.

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