- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper or roasted red bell pepper, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, pressed or minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
- Freshly ground black pepper, to taste
- 5 to 6 large eggs
- ½ cup crumbled feta
- Crusty bread or pita, for serving
In case you’re wondering what this means, and already thinking “oh it sounds complicated already, I’m just going to skip.” Shakshuka is an Arabic word which means “mixed up” and is not as complicated as it sounds, in fact, it is very simple to make. This Middle Eastern/North African dish is as fun as its name and is made from the combination of the finest ingredients like vegetables, poached eggs, spice, and tomatoes with fresh cilantro and feta cheese toppings.
Shakshuka is your go-to one-pan dish for breakfast, lunch or dinner. This dish is nourishing and packed with great flavors. Explore the goodness of this dish with family and friends during any day of the week. You will start looking forward to every breakfast once you make these!
To make the best shakshuka, make sure you pick the best canned tomatoes at the store and you’re going to need some tomato paste also. Baking the skillet uncovered, until the eggs are almost done is preferable to covering the skillet and cooking until the eggs are done. Try not to cook the eggs for too long though. To make this dish foolproof, sauté the veggies in the skillet and sprinkle some spices for improved flavor. Add the tomatoes and simmer the mixture to reduce moisture content. You don’t have to travel to Israel or Libya or Tunisia, we have the best shakshuka recipe out there. Try it out now and thank us later.
- Preheat the oven to 375 degrees Fahrenheit. Heat the oil over medium heat in a large oven-safe skillet. Add the bell pepper, salt, and onion. Cook and stir for about 4 minutes until the onions are soft.
- Add the tomato paste, red pepper flakes, cumin, paprika and garlic. Cook for 2 minutes and continue stirring until nice and smells good.
- Crush the tomatoes and add the cilantro to the tomato juice. Stir and allow to simmer. Reduce the heat and cook for 5 minutes.
- Turn off the heat. Add salt and pepper to taste. Make a well near the perimeter using the back of a spoon and break the egg straight into it. Throw some of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs. Add some pepper and salt to the eggs.
- Carefully transfer the skillet to the oven and bake for 8 to 12 minutes. Check regularly after 8 minutes. They’re ready when the egg whites are opaque white and the yolks are a bit swollen and soft. They should still jiggle in the centers when you shimmy the pan.
- Top with the fresh cilantro leaves, red pepper flakes, and crumbled feta.