Chili Oil Shakshuka
Chili Oil Shakshuka
Ingredients
For the Shakshuka Base
- 6 garlic, cloves, minced
- 1 white onion, diced
- 2 red bell peppers, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon chili oil
- 28 ounces crushed tomatoes, 1 large can
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 eggs
For Serving (Optional)
- 1/4 cup feta cheese, crumbled
- 1 tablespoon chili oil, for drizzling
- 2 tablespoons cilantro, chopped
- 4 slices crusty bread, toasted, for dipping
Instructions
- 1
Heat the olive oil in a large black skillet (preferably cast iron) over medium heat.
⏱️ 2 min
- 2
Add the minced garlic, diced white onion, and diced red bell peppers to the skillet. Sauté, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.
⏱️ 7 min
- 3
Sprinkle the paprika and cumin over the sautéed vegetables. Add the 1 tablespoon of chili oil and stir to combine. Cook for another 1-2 minutes until the spices are fragrant.
⏱️ 2 min
- 4
Pour the crushed tomatoes into the skillet. Stir gently to incorporate with the vegetables and spices. Season with salt and black pepper.
⏱️ 1 min
- 5
Bring the tomato mixture to a gentle simmer. Reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Using the back of a spoon, create 4 small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 2 min
- 7
Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (they should still be slightly runny for classic shakshuka).
⏱️ 10 min
- 8
Remove from heat. Garnish with crumbled feta cheese, an additional drizzle of chili oil, and chopped cilantro, if desired. Serve immediately directly from the pan with toasted crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Shakshuka
Ingredients
For the Shakshuka Base
- 6 garlic, cloves, minced
- 1 white onion, diced
- 2 red bell peppers, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon chili oil
- 28 ounces crushed tomatoes, 1 large can
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 eggs
For Serving (Optional)
- 1/4 cup feta cheese, crumbled
- 1 tablespoon chili oil, for drizzling
- 2 tablespoons cilantro, chopped
- 4 slices crusty bread, toasted, for dipping
Instructions
- 1
Heat the olive oil in a large black skillet (preferably cast iron) over medium heat.
⏱️ 2 min - 2
Add the minced garlic, diced white onion, and diced red bell peppers to the skillet. Sauté, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.
⏱️ 7 min - 3
Sprinkle the paprika and cumin over the sautéed vegetables. Add the 1 tablespoon of chili oil and stir to combine. Cook for another 1-2 minutes until the spices are fragrant.
⏱️ 2 min - 4
Pour the crushed tomatoes into the skillet. Stir gently to incorporate with the vegetables and spices. Season with salt and black pepper.
⏱️ 1 min - 5
Bring the tomato mixture to a gentle simmer. Reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Using the back of a spoon, create 4 small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 2 min - 7
Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (they should still be slightly runny for classic shakshuka).
⏱️ 10 min - 8
Remove from heat. Garnish with crumbled feta cheese, an additional drizzle of chili oil, and chopped cilantro, if desired. Serve immediately directly from the pan with toasted crusty bread for dipping.
⏱️ 1 min