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