Shakshuka

Ingredients

• 1 large Onion (peeled and diced)
• 1 medium Bell Pepper (seeds removed, diced)
• 4 cloves Garlic (smashed then minced)
• 3 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 28 oz can Canned Whole Peeled Tomatoes (drain a little liquid; break up with spoon)
• 1 teaspoon Paprika (smoked or sweet)
• 1 teaspoon Chili Powder (mild)
• 2 teaspoons Ground Cumin
• 0.5 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly cracked)
• 2 tablespoons Fresh Cilantro (chopped; reserve some for garnish)
• 0.5 cup Feta Cheese (crumbled)
• 4 large Eggs (room temperature)

Instructions

1. Prep Vegetables

   Peel and dice the onion, dice the bell pepper (remove seeds), smash the garlic cloves and mince them.

   Time: PT10M

2. Heat Oil

   Place the skillet over medium heat and add 3 Tbsp olive oil. Heat until the oil shimmers.

   Time: PT2M

3. Sauté Onions

   Add the diced onion to the hot oil. Cook, stirring occasionally, until the onion becomes translucent and just starts to turn golden, about 6 minutes.

   Time: PT6M

4. Add Bell Pepper

   Stir in the diced bell pepper and continue cooking until the pepper softens, about 5 minutes.

   Time: PT5M

5. Toast Spices & Garlic

   Add 1 tsp paprika, 1 tsp chili powder, 2 tsp ground cumin, and the minced garlic. Stir constantly and cook for 2 minutes so the spices become fragrant but do not burn.

   Time: PT2M

6. Add Tomatoes and Simmer

   Pour in the canned whole peeled tomatoes, draining a small amount of liquid. Break the tomatoes up with the wooden spoon, adding a splash of the reserved juice if needed. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT23M

7. Season

   Stir in 0.5 tsp kosher salt and 0.5 tsp freshly cracked black pepper. Taste and adjust seasoning if needed.

   Time: PT1M

8. Add Fresh Herbs

   Mix in 2 Tbsp chopped cilantro (or parsley) for freshness.

   Time: PT1M

9. Create Wells and Add Eggs

   Using the back of a spoon, make small wells in the sauce. Crack each egg into a separate bowl, then gently slide each egg into a well.

   Time: PT2M

10. Cook Eggs

    Cover the skillet with a lid and cook on medium‑low heat until the egg whites are set but the yolks remain runny, about 8‑10 minutes (longer on electric stovetops).

    Time: PT10M

11. Finish and Serve

    Remove the pan from heat. Sprinkle the remaining cilantro and crumbled feta over the top. Serve immediately with crusty bread or pita for dipping.

    Time: PT2M

Nutrition Facts

Calories

276

Protein

15 g

Carbohydrates

12 g

Fat

19 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Bell Pepper: red pepper, jalapeño (for heat)
• Instead of Garlic: garlic paste
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Canned Whole Peeled Tomatoes: crushed tomatoes, fire‑roasted tomatoes
• Instead of Paprika: smoked paprika
• Instead of Chili Powder: cayenne pepper (for more heat)
• Instead of Ground Cumin: ground coriander
• Instead of Kosher Salt: table salt (use 0.25 tsp)
• Instead of Fresh Cilantro: parsley
• Instead of Feta Cheese: goat cheese, crumbled ricotta

Equipment Needed

• Large Skillet (stainless steel or cast iron)
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Small Bowl (for cracking eggs)
• Can Opener

Critical Steps — Do Not Skip

• Heat oil until shimmering before adding vegetables.
• Sauté onions until translucent but not browned.
• Toast spices and garlic briefly to release aroma without burning.
• Achieve a thickened tomato sauce before adding eggs.
• Cook eggs just until whites set for a runny yolk.

Chef Tips from the Video

• For extra depth, add a splash of red‑wine vinegar or a pinch of sugar when the tomatoes begin to simmer.
• A pinch of smoked paprika gives a subtle smoky flavor without using a smoker.
• Serve with a drizzle of extra‑virgin olive oil just before eating.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened.

Freezer: Not recommended for the egg‑topped version. You can freeze the plain tomato sauce separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice onion, bell pepper, and mince garlic up to 2 days ahead; store in sealed containers in the fridge.
• Prepare the tomato sauce a day ahead; reheat gently before adding the eggs.
• Crack eggs into a bowl, cover, and refrigerate for up to 24 hours.