Shakshuka
Eggs poached in spicy, smoky tomato sauce is a satisfying and healthy meal perfect for any time of day.
Servings: 3 to 6 (depending on how many eggs you want)
Ingredients
- 1 tablespoon olive oil
- ½ large yellow onion, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 (28-oz.) can crushed tomatoes
- 2 teaspoon red wine vinegar
- ¾ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ⅛ teaspoon cayenne (more or less to taste)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 oz feta cheese, crumbled (about ½ cup)
- 6 large eggs
- 1 tablespoon fresh cilantro, chopped
- Naan, pita bread or crusty bread, for serving
Instructions
- Preheat oven to 375°F. Heat oil in a large skillet over medium. Add onion and bell pepper and sauté until softened, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add tomatoes, vinegar, paprika, oregano, cumin, cayenne, salt & pepper and stir to combine. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until sauce is slightly thickened. Taste for seasoning and add more cayenne/salt/pepper if desired. Turn off heat and stir in feta.
- One at a time, crack eggs into a small rounded bowl. Using the bowl to displace the sauce and create a well, carefully slip the eggs into the sauce. (If you do not have a small rounded bowl, use the back of a large spoon to create indentations and carefully crack the eggs into the wells). Season eggs with a little more freshly ground black pepper.
- Place pan in oven and bake for 8-12 minutes, using oven mitts (!) to rotate the pan 180 degrees about 5 minutes in. At about 8 minutes in, carefully touch the eggs to check for doneness - the whites should be set and the yolk should still be soft.
- Sprinkle with fresh cilantro and serve right away with bread for dipping.
Notes
The feta and bread are optional and can be omitted to make the recipe dairy-free or gluten-free. I've made it without the feta and eaten it without bread and it's fantastic!
Be SO SO CAREFUL not to touch the handle of the pan after you take it out of the oven - it's so easy to forget that it just came out of the oven and then grab it & burn your hand. I recommend keeping the handle covered with a kitchen towel or potholder after you take it out.
Adapted from Cooking Light