Easy Shakshuka
This vegetarian North African dish features eggs poached in a spiced tomato and bell pepper sauce. It is a hearty skillet meal prepared with aromatic cumin and smoked paprika.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion · chopped
- 1 large red bell pepper · chopped
- 1/4 tsp fine sea salt
- 3 garlic · pressed or minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 28 oz crushed tomatoes
- 2 tbsp fresh cilantro or flat-leaf parsley · chopped
- black pepper · freshly ground
- 5 to 6 large eggs
- 1/2 cup feta · crumbled
- crusty bread or pita
Preparation
- 1
Preheat the oven to 190°C. Warm the oil in a large, oven-safe skillet over medium heat. Add the onion, bell pepper, and salt, cooking until the onions are tender and translucent, about 4 to 6 minutes.
- 2
Add the garlic, tomato paste, cumin, paprika, and red pepper flakes. Cook, stirring constantly, for 1 to 2 minutes until fragrant.
- 3
Pour in the crushed tomatoes and add the cilantro. Stir and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer for 5 minutes.
- 4
Turn off the heat. Taste and adjust salt and pepper. Create small wells in the sauce with a spoon and crack an egg into each. Gently spoon a bit of sauce over the egg whites. Sprinkle with salt and pepper.
- 5
Transfer the skillet to the oven and bake for 8 to 12 minutes, until the egg whites are opaque and set, but the yolks remain soft.
- 6
Remove from the oven, top with crumbled feta and fresh cilantro leaves. Serve hot with crusty bread or pita.
