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Per serving
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- 1
Sauté vegetables
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne, cook 1 minute more.
- 2
Make tomato sauce
Add crushed tomatoes, salt, pepper, and sugar. Simmer for 10-15 minutes until sauce thickens slightly.
- 3
Add eggs
Make 6 wells in the sauce. Crack an egg into each well. Cover skillet and cook until eggs are set to your liking, 5-8 minutes for runny yolks.
- 4
Finish and serve
Sprinkle with feta and fresh herbs. Serve hot with pita or crusty bread for dipping.
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Shakshuka
Created by: Gather
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 28 oz crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 6 large eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh cilantro or parsley, chopped
- pita or crusty bread for serving
Instructions
- Sauté vegetablesHeat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne, cook 1 minute more.
- Make tomato sauceAdd crushed tomatoes, salt, pepper, and sugar. Simmer for 10-15 minutes until sauce thickens slightly.
- Add eggsMake 6 wells in the sauce. Crack an egg into each well. Cover skillet and cook until eggs are set to your liking, 5-8 minutes for runny yolks.
- Finish and serveSprinkle with feta and fresh herbs. Serve hot with pita or crusty bread for dipping.
Notes & Tips
Shakshuka is a popular Middle Eastern breakfast dish that's also perfect for lunch or dinner. You can add other vegetables like zucchini or eggplant to the tomato sauce.