Ingredients
Vegetables & Aromatics
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced
- 1 large red bell pepper, chopped into ½" pieces
- 1 large yellow bell pepper, chopped into ½" pieces
- 3 cloves garlic, thinly sliced
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 ½ teaspoons sweet paprika
- ⅛ teaspoon red pepper flakes (or to taste)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Main Ingredients
- 1 28-ounce can crushed tomatoes (O Organics preferred)
- 5 oz feta cheese, crumbled
- 5 - 6 large eggs
- Chopped parsley for garnish
Instructions
- Heat the oil and sauté vegetables: Warm 3 tablespoons of extra virgin olive oil in a large skillet over medium-low heat. Add the sliced onions and chopped red and yellow bell peppers, cooking gently until they become soft and tender, about 20 minutes.
- Add garlic: Stir in the thinly sliced garlic and cook for an additional 2 minutes until fragrant, being careful not to burn it.
- Incorporate spices: Sprinkle in the ground cumin, sweet paprika, kosher salt, black pepper, and red pepper flakes. Stir well to combine and release the spices’ aromas.
- Simmer tomato sauce: Pour in the crushed tomatoes, stirring to mix with the vegetable and spice base. Let the sauce simmer gently until it thickens and deepens in flavor, about 10 minutes.
- Add feta cheese: Stir the crumbled feta cheese into the thickened tomato sauce, allowing it to soften slightly and add a creamy tang.
- Poach the eggs: Carefully crack the eggs directly into the skillet, spacing them evenly within the sauce. Season the eggs with a pinch of salt and pepper.
- Cook eggs covered: Place a lid on the skillet and cook on low heat until the eggs are set to your preferred doneness, typically 8 to 10 minutes.
- Garnish and serve: Sprinkle chopped parsley over the finished shakshuka for a fresh, herbal note. Serve immediately, scooping up eggs and sauce together for a satisfying meal.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- For a creamier texture, add more feta or a dollop of labneh or yogurt on top before serving.
- This dish is versatile and can be served with crusty bread or pita to soak up the sauce.
- Use a non-stick or cast-iron skillet for best results to prevent sticking.
- Leftover shakshuka can be refrigerated and gently reheated on stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
