Description
Shakshuka holds a special place in Mediterranean and Middle Eastern households, where families gather around a single pan to share this communal dish. The beauty of this easy shakshuka recipe lies not just in its incredible flavors, but in its forgiving nature – perfect for both novice cooks and seasoned chefs looking for a satisfying meal without the fuss.
Ingredients
Base Ingredients:
- 2 tablespoons olive oil (extra virgin preferred)
- 1 large onion, diced
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- ½ cup crumbled feta cheese
Spice Blend:
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
Fresh Garnishes:
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh cilantro
- Crusty bread for serving
Smart Substitutions:
For dietary restrictions, swap feta for dairy-free cheese or nutritional yeast. Fire-roasted tomatoes add extra depth when available. Yellow or orange bell peppers work beautifully in place of red. Those avoiding eggs can substitute with firm tofu cubes for a plant-based version.
Instructions
Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until the onion becomes translucent and the pepper starts to soften. The vegetables should sizzle gently – this gentle cooking develops sweetness without burning.
Stir in the minced garlic and cook for another minute until fragrant. The kitchen should smell absolutely divine at this point, with the garlic releasing its aromatic oils.
Add cumin, paprika, cayenne, salt, and pepper to the vegetables, stirring constantly for 30 seconds until the spices become fragrant and coat the vegetables evenly. This blooming technique intensifies the spice flavors significantly.
Pour in the crushed tomatoes, stirring to combine everything beautifully. Let the mixture simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. The sauce should coat the back of a spoon lightly.
Using a spoon, create small wells in the sauce for each egg. Crack the eggs one by one into a small bowl first, then gently slide each into a well. This prevents broken yolks and gives you better control over placement.
Sprinkle the crumbled feta around the eggs and cover the pan. Cook for 8-10 minutes for runny yolks, or 12-14 minutes for firmer yolks. The whites should be completely set while the yolks remain golden and slightly jiggly.
Remove from heat and immediately sprinkle with fresh parsley and cilantro. The residual heat will wilt the herbs slightly, releasing their fresh aroma. Serve directly from the pan with warm, crusty bread for scooping.
Nutrition
- Calories: 280
- Fat: 18g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 14g