Make your tastebuds dance with shakshuka, a delectable one-skillet meal that is perfect anytime of day, breakfast, lunch or dinner!
- 1 large onion, medium-dice
- 1 large red bell pepper, medium dice
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 12 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 5 large eggs
- 1/2 cup crumbled feta
- 1 bunch cilantro, chopped and divided
- kosher salt
- freshly ground black pepper to taste, optional
- Crusty bread or pita bread for sopping up the sauce
- Heat a large skillet over medium-high heat.
- Add just enough olive oil to the skillet to coat the bottom.
- Add the onion and bell pepper to the skillet. Sauté until the onion is translucent and the bell pepper has softened.
- Add the garlic, cumin, smoked paprika, and red pepper flakes and sauté for 30 seconds until fragrant.
- Add the crushed tomatoes and tomato paste, and stir together.
- Adjust heat so that mixture comes to a simmer; maintain a gentle simmer for 10 minutes so that flavors meld.
- Taste and season with kosher salt, and black pepper, if desired.
- Stir 1/2 of the cilantro into the tomato mixture.
- Using the back of a wooden spoon, create a well and break an egg directly into it. Spoon a bit of the sauce over the egg white to keep it in place. Repeat with the remaining eggs.
- Season the eggs.
- Cover the skillet and reduce the heat to low and cook for 8 minutes.
- The whites should be set and the egg yolks still runny.
- Garnish with the additional cilantro and feta cheese.