Name: Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
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-ounce) 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)

Shakshuka Recipe

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring gently poached eggs in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast, lunch, or dinner. Shakshuka is a delicious option for any meal!

35 min total 10 min prep 25 min cook 4 207 cal

Instructions

Tap a step to mark it done

1 Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant.
2 Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened.
3 Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4 to 8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt and pepper and top with the parsley and feta. Serve with pita.