Ingredients
Vegetables & Spices
- 2 red bell peppers, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper (optional)
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can whole stewed tomatoes
- 6 large eggs
- ¼ cup chopped fresh cilantro
- 2 ounces feta, crumbled (optional)
- Warmed pita bread, for serving
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, proceed to the next step.
- Sauté peppers and onions: Add the thinly sliced red bell peppers and yellow onion to the skillet. Cook, stirring occasionally, until softened and fragrant, about 10 minutes.
- Add spices: Stir in the ground cumin, smoked paprika, kosher salt, freshly cracked black pepper, and cayenne pepper if using. Cook and stir for about 1 minute until the spices become aromatic.
- Add tomatoes: Pour in the whole stewed tomatoes with their juices. Crush the tomatoes gently by hand as you add them to the skillet. Stir occasionally and bring the mixture to a simmer.
- Simmer the sauce: Reduce heat to medium-low and cook the tomato and pepper sauce, stirring often, until it thickens slightly, about 20 minutes.
- Poach the eggs: Create small wells in the thickened sauce and carefully crack the eggs into these wells. Cover the skillet and cook until the eggs are set to your desired doneness, approximately 5 to 8 minutes.
- Garnish and serve: Sprinkle chopped fresh cilantro and crumbled feta cheese over the top. Serve immediately with warmed pita bread alongside to scoop up the sauce and eggs.
Notes
- For a spicier version, increase the cayenne pepper or add a pinch of chili flakes.
- If you prefer a creamier texture, add a splash of cream or yogurt on top before serving.
- Use fresh tomatoes instead of canned for a lighter, fresher flavor in summer.
- Shakshuka is traditionally eaten with warm pita or crusty bread, perfect for dipping.
- This dish can be easily doubled to serve a larger group.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
