Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 large eggs; 800 g crushed tomatoes; 1 large onion; 1 large red bell pepper; 4 cloves garlic cloves; 1 tsp ground cumin; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 3 tbsp olive oil; 75 g feta cheese; 1 handful fresh cilantro or parsley; 1 tsp salt; 0.5 tsp black pepper

Ingredients

Servings

6large egg
800g crushed_tomatoes, one 28oz can
1large onion, diced
1large bell_pepper, diced
4cloves garlic, minced
1tsp cumin
1tsp paprika
¼tsp cayenne, adjust to taste
3tbsp olive_oil
75g feta, crumbled, optional
1handful cilantro, chopped, for garnish
1tsp salt
0.5tsp black_pepper

Equipment Needed

cast_iron_skillet

Instructions

1
Heat olive oil in a large, deep skillet over medium heat. Add diced onion and bell pepper, cook until softened, about 8 minutes.
2
Add garlic, cumin, paprika, and cayenne. Stir and cook for 1 minute until fragrant.
3
Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10-15 minutes until sauce thickens slightly.
4
Use a spoon to make 6 wells in the tomato sauce. Crack an egg into each well.
5
Cover the skillet and cook for 5-8 minutes until egg whites are set but yolks are still runny. For firmer yolks, cook a few minutes longer.
6
Remove from heat. Scatter crumbled feta and fresh herbs over the top. Serve immediately straight from the skillet with crusty bread for dipping.

Tips

Crack each egg into a small bowl first before adding to the wells - this prevents broken yolks and shell fragments.
The sauce should be thick enough to hold the eggs. If it's too watery, simmer longer before adding eggs.
Serve with plenty of crusty bread, pita, or challah - the bread for dipping is essential to the experience.