Shakshuka
Instructions
- 1
Heat olive oil in a large, deep skillet or cast-iron pan over medium heat.
- 2
Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and the onion is translucent.
- 3
Add the minced garlic, cumin, paprika, and cayenne pepper. Stir constantly for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and tomato paste. Stir well to combine all ingredients.
- 5
Season with salt and black pepper. Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
- 6
Using the back of a spoon, create 6 small wells in the tomato sauce, spacing them evenly.
- 7
Carefully crack one egg into each well. Try to keep the yolks intact.
- 8
Cover the skillet with a lid and cook for 5-8 minutes. For runny yolks, cook 5 minutes; for firmer yolks, cook 8 minutes.
- 9
Remove from heat once the egg whites are set but yolks are still soft.
- 10
Sprinkle crumbled feta cheese and fresh parsley over the top.
- 11
Serve immediately in the skillet, family-style, with crusty bread for dipping.
Chef's Note
"The key to perfect shakshuka is getting those eggs just right - cover the pan and resist the urge to peek too often. The steam creates perfectly set whites while keeping the yolks gloriously runny for dipping your bread. If you prefer spicier shakshuka, double the cayenne or add a diced jalapeño with the bell pepper."
