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Simple Recipes for Every Day

Shakshuka

Shakshuka served in a skillet, topped with crumbled feta and fresh cilantro, with a side of warm pita bread, a cozy brunch
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 red bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper, (optional)
  • 1 (28-ounce) can whole stewed tomatoes
  • 6 large eggs
  • ¼ cup chopped fresh cilantro
  • 2 ounces feta, crumbled (optional)
  • Warmed pita bread, for serving

Method

  1. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. 
  2. Stir in the cumin, smoked paprika, salt, pepper, and cayenne, if using. Cook, stirring, until fragrant, about 1 minute. 
  3. Add the whole tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Cook, stirring occasionally, until the mixture begins to simmer. Reduce the heat to medium-low and cook, stirring often, until the sauce is slightly thickened, about 20 minutes. 
  4. Using a large spoon, create 6 wells in the sauce. Carefully crack 1 egg into each well. Cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. 
  5. Top with cilantro and feta, if using. Serve immediately with warmed pita bread alongside for dipping.

Notes

For firmer yolks, cook for an additional 2-3 minutes. Shakshuka is also delicious topped with a dollop of labneh or Greek yogurt.