Market Shakshuka
Market Shakshuka
Ingredients
For the Shakshuka
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, chopped
- 6 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 28 ounces crushed tomatoes, 1 can
- 4 eggs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish and Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup feta cheese, crumbled, for garnish
- 1/2 cup plain yogurt, for dipping, as needed
- 2 fresh fresno peppers, thinly sliced, for more heat, as needed
Instructions
- 1
Heat the extra virgin olive oil in a medium-sized skillet over medium heat.
⏱️ 2 min
- 2
Add the chopped red onion, chopped red bell pepper, and chopped jalapeno to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 3
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Stir in the cumin, paprika, and chili flakes. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min
- 5
Pour in the can of crushed tomatoes and stir well to combine all ingredients. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Using the back of a spoon, create four indentations or "wells" in the simmering tomato sauce.
⏱️ 1 min
- 7
Carefully crack one egg into each of the four wells.
⏱️ 1 min
- 8
Season the eggs generously with salt and black pepper.
⏱️ 1 min
- 9
Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny to your preference.
⏱️ 7 min
- 10
Remove the lid. Garnish the shakshuka generously with fresh chopped cilantro and crumbled feta cheese.
⏱️ 1 min
- 11
Serve the shakshuka warm, optionally with a side of plain yogurt for dipping and fresh sliced fresno peppers for extra heat.
Kitchen Tools
Nutrition Facts (per serving)
Market Shakshuka
For the Shakshuka
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, chopped
- 6 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes
- 28 ounces crushed tomatoes, 1 can
- 4 eggs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish and Serving (Optional)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup feta cheese, crumbled, for garnish
- 1/2 cup plain yogurt, for dipping, as needed
- 2 fresh fresno peppers, thinly sliced, for more heat, as needed
Instructions
- 1
Heat the extra virgin olive oil in a medium-sized skillet over medium heat.
⏱️ 2 min - 2
Add the chopped red onion, chopped red bell pepper, and chopped jalapeno to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 3
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Stir in the cumin, paprika, and chili flakes. Cook for 1 minute, stirring constantly, to bloom the spices.
⏱️ 1 min - 5
Pour in the can of crushed tomatoes and stir well to combine all ingredients. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Using the back of a spoon, create four indentations or "wells" in the simmering tomato sauce.
⏱️ 1 min - 7
Carefully crack one egg into each of the four wells.
⏱️ 1 min - 8
Season the eggs generously with salt and black pepper.
⏱️ 1 min - 9
Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny to your preference.
⏱️ 7 min - 10
Remove the lid. Garnish the shakshuka generously with fresh chopped cilantro and crumbled feta cheese.
⏱️ 1 min - 11
Serve the shakshuka warm, optionally with a side of plain yogurt for dipping and fresh sliced fresno peppers for extra heat.