Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 green bell peppers, chopped; 2 garlic cloves, chopped; Kosher salt; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; Crushed red pepper flakes (optional); 6 medium fresh tomatoes, diced (or 1 28-ounce can diced tomatoes); 1/2 cup tomato sauce; 6 large eggs; Fresh parsley, chopped (for garnish); Fresh mint, chopped (for garnish); Feta cheese, crumbled (optional)

1

Set a large, heavy skillet over medium heat. Add 3 tablespoons of olive oil.

2

Once the oil begins to shimmer, add the chopped onion, bell peppers, and garlic. Season with kosher salt, coriander, paprika, cumin, and red pepper flakes if using.

3

Cook for at least 5 minutes, stirring, until the vegetables are tender.

4

Add the diced tomatoes and tomato sauce to the skillet. Bring to a boil, then cover and let simmer for about 15 minutes.

5

Uncover and cook a few more minutes until the sauce has thickened.

6

Use the back of a spoon to make holes in the sauce. Crack an egg into each hole.

7

Cover the skillet and poach the eggs in the sauce over medium-low heat until the egg whites have set and the yolks are still runny (or cook to desired doneness).

8

Garnish with fresh herbs and serve immediately.

Shakshuka

Ingredients

15 Ingredients

Instructions

Keep Cooking