Shakshuka
4 servings10 min prep25 min cookEasy
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The Tale of Shakshuka
Story updated
Shakshuka's origins are debated, with roots likely in North African cooking, particularly Tunisian and Maghrebi cuisine, before spreading through the Middle East. It became closely associated with Israeli cuisine after North African Jewish immigrants brought it there, and it has since become popular worldwide as a brunch dish.
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 cayenne (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper, to taste
- 6 eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped, for garnish
- Crusty bread or pita, for serving
Instructions
- 1Heat the olive oil in a large, deep skillet over medium heat and cook the onion and bell pepper for 5 to 6 minutes until softened.
- 2Add the garlic, cumin, smoked paprika, and cayenne, and cook for 30 seconds until fragrant.
- 3Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until slightly thickened.
- 4Use the back of a spoon to make six small wells in the sauce, then crack an egg into each well.
- 5Cover the skillet and cook over low heat for 6 to 8 minutes, until the egg whites are set but the yolks are still soft; cook a few minutes longer for firmer yolks.
- 6Sprinkle with feta cheese and fresh herbs.
- 7Serve straight from the skillet with crusty bread or warm pita for scooping.
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