Here’s my favorite Shakshuka recipe, a middle eastern recipe I’ve been making for years.
- 2 tablespoons of olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground paprika
- 1 teaspoon of tomato paste
- 1/2 teaspoon of ground cayenne pepper (adjust according to your spice preference)
- 1 can (400 grams) of crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- OPTIONAL: Crumbled feta cheese (for garnish)
- Crusty bread or pita for serving
Heat the olive oil in a large skillet over medium heat. Add the sliced onion, red bell pepper, and sauté until soft and slightly caramelized.
Stir in the minced garlic, ground cumin, ground paprika, tomato paste and ground cayenne pepper. Allow the spices to release their aromatic flavors by cooking for about a minute.
Pour the crushed tomatoes into the skillet and season with salt and pepper to taste. Simmer the mixture for approximately 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Crack the eggs and drop the insides from a height of around 10cm (4in) above the skillet. This allows the eggs to nestle into the sauce while they cook. Distribute them evenly in the skillet.
Reduce the heat to low, cover the skillet, and let the Shakshuka simmer gently until the egg whites are set but the yolks are still slightly runny. This typically takes around 8-10 minutes, but you can adjust the cooking time based on your preferred level of egg doneness.
Remove the skillet from the heat Once the eggs are cooked to your liking. Sprinkle the freshly chopped parsley or cilantro over the top for a burst of freshness and aroma. Add crumbled feta cheese to taste.
Shakshuka is best enjoyed straight from the skillet. Serve it piping hot, garnished with the herb of your choice, alongside crusty bread or pita.
I’ve been making this one for a long time, and I hope you enjoy it as much as I do. Cheers!