Shakshuka

Let's Cook

1. 1Prepare the ingredients

   5 min

   Start by dicing the onion and bell pepper into small, even pieces. Mince the garlic cloves finely. If you are using whole canned tomatoes, crush them in the can with a fork or your hands for easier incorporation later. Gather all your ingredients, including the cumin and paprika. Having everything prepped and ready to go will help streamline the cooking process and make it less overwhelming.

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   Hand-crushing whole tomatoes leaves irregular pieces that hold their shape in the sauce; pre-crushed or purée cooks down thinner. Crush low in the can — the juice sprays.

2. 2Sauté the onion and bell pepper

   7 min

   Heat a large (12-inch) skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This step builds the base flavor for your shakshuka, so take your time to ensure they are nicely cooked.

3. 3Add garlic and spices

   2 min

   Add the minced garlic, cumin, and paprika to the skillet. Stir everything together and cook for another minute, allowing the spices to release their aromatic flavors. Keep an eye on the garlic; if it starts to brown too quickly, lower the heat. This step infuses the dish with a warm, earthy flavor that complements the tomatoes perfectly.

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   Ground paprika scorches faster than cumin and turns acrid with no way back. If the pan looks dry, add a spoonful of oil so the spices toast in fat rather than on bare metal.

4. 4Incorporate the tomatoes

   10 min

   Pour in the canned tomatoes, including any juices, and stir well to combine. Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly. This gives the flavors time to meld together and creates a rich sauce for the eggs to poach in.

5. 5Poach the eggs

   7 min

   Using a spoon, create small wells in the simmering tomato sauce and gently crack the eggs into each well. Cover the skillet with a lid and cook for 5 to 7 minutes, or until the eggs are set to your liking. The steam will help cook the tops of the eggs while the bottom remains tender and runny. Keep an eye on them to avoid overcooking.

6. 6Add the feta and serve

   3 min

   Once the eggs are cooked, remove the skillet from heat. Sprinkle the crumbled feta cheese over the top of the shakshuka for a creamy, salty finish. To serve, scoop generous portions of the shakshuka onto plates and enjoy with crusty bread for dipping. This dish is perfect for sharing, so gather your loved ones and dig in!