Shakshuka

• •2 tablespoon olive oil
• •1 yellow onion, medium, finely chopped
• •1 red bell pepper, cored, seeded, and diced
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •0.3 teaspoon cayenne pepper
• •2 tablespoon tomato paste
• •28 oz canned crushed tomatoes
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •4 large eggs
• •0.3 cup fresh parsley, chopped
• •0.5 cup feta cheese, crumbled

Instructions

1. 1

   Heat the olive oil in a large (10-12 inch) deep skillet or heavy-bottomed pan over medium heat. Once shimmering, add the chopped onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.

2. 2

   Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. Be careful not to burn the garlic.

3. 3

   Stir in the tomato paste and cook for another 2 minutes, stirring constantly to toast the paste slightly. This deepens its flavor.

4. 4

   Pour in the canned crushed tomatoes. Season with salt and freshly ground black pepper. Stir everything together well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

5. 5

   Once the sauce has thickened to your desired consistency, use the back of a spoon to create 4 shallow wells or indentations in the sauce, spaced evenly apart.

6. 6

   Carefully crack one egg into each well. Try to keep the yolks intact.

7. 7

   Cover the skillet again and continue to cook for 5-8 minutes, or until the egg whites are just set and the yolks are still runny (or cooked to your desired doneness). Keep an eye on them to prevent overcooking.

8. 8

   Remove the skillet from the heat. Garnish generously with fresh chopped parsley and crumbled feta cheese (if using).

9. 9

   Serve immediately, directly from the skillet, with warm pita bread, challah, or crusty bread for dipping into the flavorful sauce and runny yolks.

Chef's Tips

• 💡Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are an excellent choice.
• 💡Adjust the amount of cayenne pepper to your preference for heat. For a milder dish, omit it entirely.
• 💡Don't overcrowd the pan. A 10-12 inch skillet is ideal for 4 eggs to ensure even cooking.
• 💡For perfectly poached eggs, ensure the sauce is simmering gently, not boiling vigorously, when you add the eggs.
• 💡Serve with warm pita bread, crusty sourdough, or challah to soak up every last bit of the delicious sauce.