Shakshuka with Fresh Herbs
Shakshuka with Fresh Herbs
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Eggs and Garnish
- 6 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup feta cheese, crumbled, optional, for serving
- as needed crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the bell pepper begins to soften.
⏱️ 5 min
- 3
Stir in the ground cumin, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook for another 1 to 2 minutes, stirring to combine with the vegetables and spices.
⏱️ 3 min
- 4
Pour in the crushed tomatoes. Stir in the granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 15 min
- 5
Using the back of a spoon, create 6 small indentations or 'wells' in the tomato sauce. Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
⏱️ 2 min
- 6
Cover the skillet and continue to cook on low heat for 5 to 8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness). If your skillet is not oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for 5-7 minutes to finish cooking the eggs.
⏱️ 8 min•🌡️ 375
- 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and cilantro. If desired, sprinkle with crumbled feta cheese. Serve immediately, directly from the skillet, with crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shakshuka with Fresh Herbs
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Eggs and Garnish
- 6 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup feta cheese, crumbled, optional, for serving
- as needed crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the bell pepper begins to soften.
⏱️ 5 min - 3
Stir in the ground cumin, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and cook for another 1 to 2 minutes, stirring to combine with the vegetables and spices.
⏱️ 3 min - 4
Pour in the crushed tomatoes. Stir in the granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 15 min - 5
Using the back of a spoon, create 6 small indentations or 'wells' in the tomato sauce. Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
⏱️ 2 min - 6
Cover the skillet and continue to cook on low heat for 5 to 8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness). If your skillet is not oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for 5-7 minutes to finish cooking the eggs.
⏱️ 8 min•🌡️ 375 - 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and cilantro. If desired, sprinkle with crumbled feta cheese. Serve immediately, directly from the skillet, with crusty bread for dipping.
⏱️ 2 min