Shakshuka

Shakshuka is a vibrant dish of poached eggs nestled in a spicy, savory tomato sauce with bell peppers and garlic. It's hearty, comforting, and bursting with flavor.

Course Main Course

Cuisine Mediterranean

Keyword breakfast, eggs, healthy, shakshuka, tomato

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 320kcal

Author Liza A

Ingredients

3 tbsp extra-virgin olive oil
1 large onion halved and thinly sliced
1 large red bell pepper seeded and thinly sliced
3 garlic cloves thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
⅛ tsp cayenne or to taste
1 28 oz can whole plum tomatoes, coarsely chopped
¾ tsp salt more as needed
¼ tsp black pepper more as needed
5 oz feta cheese crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro for serving

Instructions

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently, stirring occasionally, until very soft, about 15 minutes.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne and cook for 1 minute.
Add tomatoes (with juices) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Cover and let simmer until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro.

Notes

Recipe source: cooking.nytimes.com

Nutrition