Shakshuka
4 servings10 min prep25 min cookMedium
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The Tale of Shakshuka
Story updated
Shakshuka is widely believed to have origins in North Africa, particularly Tunisia and Libya, likely influenced by Ottoman and Spanish tomato-and-pepper dishes, before becoming a beloved breakfast across the Middle East and especially Israel. Its name is thought to derive from an Arabic word roughly meaning 'mixture.'
Ingredients
Scale:· 4 servings
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes, optional
- 1 can (28 oz) crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or cilantro
Instructions
- 1Heat the olive oil in a large, deep skillet over medium heat and cook the onion and bell pepper until softened, about 6 minutes.
- 2Add the garlic, cumin, smoked paprika, and red pepper flakes, and cook until fragrant, about 1 minute.
- 3Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered until the sauce thickens slightly, about 10 minutes.
- 4Use a spoon to make six small wells in the sauce and crack an egg into each well.
- 5Cover the skillet and cook over low heat until the egg whites are set but the yolks are still soft, 6 to 8 minutes, checking occasionally so the whites don't overcook.
- 6Sprinkle with feta and fresh herbs, then serve directly from the skillet with crusty bread for dipping.
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