Best Shakshuka
This best shakshuka is a flavorful, protein-packed dish with a spiced tomato base, baked eggs, and crumbled feta. It’s an easy shakshuka recipe perfect for breakfast or dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Pinch cayenne pepper (optional)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita, for serving
Instructions
- Heat the olive oil in a large lidded skillet over medium heat.
- Add the onion and red bell pepper, cooking for 5 to 8 minutes until softened and fragrant.
- Stir in the garlic, cumin, paprika, and cayenne, if using. Cook for 30 seconds, stirring frequently, until spices bloom.
- Pour in the fire-roasted tomatoes, along with salt and a few grinds of black pepper. Stir to combine.
- Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the sauce thickens.
- Using a spoon, make six small wells in the sauce. Crack one egg into each well.
- Cover the skillet with a lid and cook for 4 to 8 minutes, or until the eggs reach your desired doneness. For runny yolks, check at 4 to 5 minutes.
- Season to taste with additional salt and pepper. Sprinkle parsley or cilantro and crumbled feta over the top.
- Serve warm with pita for dipping.
Notes
Prepare the tomato sauce in advance for a quick reheat-and-serve option. Freezes well for up to 3 months. Leftovers keep for 2 days refrigerated.