25 minutes
A traditional Middle Eastern dish of poached eggs in a spiced tomato and pepper sauce, garnished with feta cheese and parsley.
tablespoons
Large Onion, chopped
each
Bell Pepper, seeded, chopped
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Whole Peeled Tomatoes, crushed
0 oz
to taste
to taste
each
Feta Cheese, crumbled
cups
Flat Leaf Parsley, chopped
tablespoons
1. Sauté Onions and Bell Pepper
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add chopped onion and chopped red bell pepper. Sauté for about 5 minutes, until the onion is translucent and the bell pepper softens.
2. Add Garlic and Spices
Stir in minced garlic cloves, ground cumin, sweet paprika, and cayenne pepper. Sauté for about a minute to allow the spices to bloom.
3. Simmer Tomato Sauce
Pour in the can of whole peeled tomatoes with juices and break down the tomatoes into smaller pieces. Season with salt and freshly ground black pepper to taste. Simmer for about 10 minutes to thicken the sauce and break down the tomatoes.
4. Cook Eggs in Sauce
Create six small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5 minutes, until the egg whites are set but the yolks remain runny.
5. Garnish and Serve
Sprinkle crumbled feta cheese and chopped fresh parsley over the shakshuka. Serve immediately.
Create wells in the sauce for the eggs, cover the pan with a lid, and poach on low heat for perfect runny yolks.
Use high-quality canned San Marzano tomatoes or ensure fresh tomatoes are ripe and full of flavor.
Simmer the sauce gently to meld flavors and thicken without rushing the cooking of tomatoes.
Toast spices and aromatics like cumin, paprika, and chili flakes in olive oil to enhance their flavors.
Add fresh herbs like cilantro or parsley and a squeeze of lemon or sprinkle of sumac just before serving.
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