Shakshuka
Eggs poached in a cumin-spiced tomato and pepper sauce, topped with feta and herbs, and scooped up with warm pita.
41 min total with steps overlapped (47 min if done in order). 18 min hands-on. Serves 4.
Ingredients
Shakshuka
- 3 tbsp olive oil
- 1 large yellow onion
- 2 red bell peppers
- 4 cloves garlic
- 1 tsp kosher salt
- 1 jalapeño, seeded and minced (optional)
- 1 1/2 tsp ground cumin
- 2 tsp sweet paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp tomato paste
- 1 can whole peeled tomatoes, 28 oz
- 1/2 tsp black pepper
- 8 large eggs
- salt and black pepper
Warm bread
- 4 pitas
Toppings
- 3 oz feta
- 1/2 cup cilantro or parsley leaves
Steps
- 0:00 Chop Dice 1 large yellow onion and 2 red bell peppers, and thinly slice 4 cloves garlic. (7 min)
- 0:07 Cook Cook the onion and peppers in 3 tbsp olive oil with 1 tsp kosher salt in a 12 inch skillet over medium heat, stirring now and then, until soft and starting to brown. (10 min, hands-off)
- 0:07 Crumble Crumble 3 oz feta. (1 min)
- 0:08 Chop Roughly chop 1/2 cup cilantro or parsley leaves. (1 min)
- 0:17 Bloom Stir in the garlic, 1 jalapeño, 1 1/2 tsp ground cumin, 2 tsp sweet paprika, 1/4 tsp cayenne pepper and 1 tbsp tomato paste. Cook, stirring, until fragrant and the paste darkens, about 2 minutes. (2 min)
- 0:19 Simmer Add 1 can whole peeled tomatoes with their juice, crushing them with a spoon, and 1/2 tsp black pepper. Simmer until thick enough that a spoon dragged through leaves a trail. (12 min, hands-off)
- 0:31 Crack Make a well in the sauce for each egg and crack 8 large eggs into them. Season the eggs with salt and black pepper. (2 min)
- 0:33 Poach Cover and cook until the whites are set but the yolks are still runny. (7 min, hands-off)
- 0:33 Warm Warm 4 pitas one at a time in a dry skillet over medium heat, about 30 seconds per side, then cut into wedges. (4 min)
- 0:40 Serve Scatter the feta and herbs over the eggs, if using, and serve from the pan with the warm bread. (1 min)