Shakshuka

Eggs poached in a spiced, smoky tomato and pepper sauce, served bubbling straight from the skillet with crusty bread for dipping. A beloved breakfast staple that has conquered brunch menus worldwide.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 28-oz can whole peeled tomatoes, crushed by hand
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper
• 6 large eggs
• ¼ cup fresh parsley, chopped
• 2 oz feta cheese, crumbled (optional)
• 4 slices crusty bread, for serving

Method

1. Heat olive oil in a large (12-inch) skillet over medium heat. Add onion and bell pepper. Cook for 7-8 minutes, stirring occasionally, until softened and lightly golden.
2. Add garlic, cumin, smoked paprika, and cayenne. Stir for 1 minute until very fragrant.
3. Add the crushed tomatoes, tomato paste, sugar, salt, and pepper. Stir well and simmer for 8-10 minutes until the sauce thickens slightly and the flavors meld.
4. Using the back of a spoon, make 6 wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper.
5. Cover the skillet and cook on medium-low for 5-8 minutes until the egg whites are fully set but the yolks are still runny (or to your preference).
6. Remove from heat. Scatter with fresh parsley and crumbled feta if using. Serve immediately in the skillet with crusty bread for dipping.

Chef's note: For the best runny yolks, watch the eggs carefully once covered -- they can go from runny to hard very quickly. Some people crack the eggs into a small bowl first to avoid breaking the yolks. The feta is optional but adds a creamy, salty contrast. Leftovers (without eggs) make an excellent pasta sauce.

Nutrition per serving