gimmesomeoven5.0
Shakshuka
My favorite shakshuka recipe is quick and easy to make with a richly-seasoned tomato sauce and a sprinkling of tangy feta cheese.
⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Sauté the veggies. Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and sauté for ⏱️ 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, paprika, salt, crushed red pepper flakes and sauté for ⏱️ 2 minutes, stirring frequently.
garlic (minced)4 cloves
2
Simmer. Carefully add the tomatoes with their juices (be careful, the juices may sputter) and stir to combine, using a wooden spoon to gently break the tomatoes apart into small pieces as you stir. Continue cooking until the sauce reaches a simmer, then reduce the heat to medium-low to maintain a low simmer for ⏱️ 5-10 minutes or until the sauce has slightly thickened. Give the sauce a taste and season with salt and pepper as needed.
3
Cook the eggs. Use the spoon to create 6 small wells in the sauce and gently crack the eggs and add them to each well. Sprinkle half of the feta evenly over the mixture. Cover the pan with a lid and cook until the egg whites are set, about ⏱️ 3-4 minutes for runny yolks or ⏱️ 5-6 minutes for jammy yolks.
large eggs6
4
Finish and serve. Uncover and sprinkle the remaining feta over the shakshuka, along with lots of chopped cilantro. Serve warm with toasted bread and enjoy!
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