Shakshuka
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Description
- 1½ tbsp olive oil
- ½ red bell pepper, sliced thinly
- ½ yellow onion, diced
- ½ jalapeno, seeded and diced
- ¼ bunch of cilantro leaves & tender stems, leaves separated (for serving), and stems, chopped
- 2 small cloves of garlic, sliced thinly
- ¾ tsp cumin
- ½ tsp paprika
- Pinch of crushed red pepper flakes, to taste
- 1 (15 oz) can of whole tomatoes, crushed by hand
- Sea salt and freshly cracked pepper, to taste
- 4 eggs
For Serving:
- Fresh cilantro leaves
- Feta cheese crumbles
- Warm Pita or toasted sourdough slices
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Add the cilantro stems, sliced garlic, cumin, paprika, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the hand-crushed canned tomatoes and their juices to the skillet and turn the heat to low. Season with a bit of sea salt and freshly cracked pepper, to taste, and simmer until the tomatoes have broken down and have slightly thickened, about 10 minutes.
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Meanwhile, preheat the oven to 375 degrees.
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Taste the tomatoes and re-season them if needed. Use the back of a spoon to make 4 wells about 1-2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
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Place the skillet into the oven and bake until the egg whites are just set and the yolks are still soft, about 10-15 minutes. Side Note: The original recipe said to cook for 18-20 minutes but my cast iron skillet had the eggs cooked in 11 minutes.
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Remove from the oven and serve immediately with fresh cilantro and feta cheese crumbles sprinkled on top. Enjoy!
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