Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 1 can crushed tomatoes, 28 oz; 1 red bell pepper, diced; 1 onion, diced; 3 cloves garlic, minced; 2 tsp cumin; 1 tsp paprika, smoked preferred; 1/2 tsp chili flakes; 2 tbsp olive oil; 1/4 cup feta cheese, crumbled; 2 tbsp fresh cilantro, chopped

Eggs poached in a bubbling, spiced tomato and pepper sauce. Scooped up with crusty bread, this is the breakfast (or dinner) that makes you feel like you are eating in a sun-drenched cafe in Tel Aviv. Simple, bold, and endlessly customizable.

20mCook

10mPrep

EasyDifficulty

678Forks

3.5kCooked

middle easternbreakfasteggsvegetarianone-pan

Ingredients

6eggs
1 cancrushed tomatoes (28 oz)
1red bell pepper (diced)
1onion (diced)
3 clovesgarlic (minced)
2 tspcumin
1 tsppaprika (smoked preferred)
0.5 tspchili flakes
2 tbspolive oil
0.3 cupfeta cheese (crumbled)
2 tbspfresh cilantro (chopped)

Instructions

Step 0 of 5 completed

Heat olive oil in a large skillet. Saute onion and bell pepper until softened, about 5 minutes.

Add garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.

Pour in crushed tomatoes, season with salt and pepper. Simmer for 10 minutes until thickened.

Make 6 wells in the sauce and crack an egg into each. Cover and cook on medium-low for 5-7 minutes until whites are set but yolks are still runny.

Top with crumbled feta and fresh cilantro. Serve with crusty bread for scooping.