Shakshuka

We may earn a commission when you buy through links on this page. As an Amazon Associate we earn from qualifying purchases.

Ingredients for 93 servings

• 1.03 liters olive oil
• 23 yellow onion, thinly sliced
• 23 red bell pepper, thinly sliced
• 93 cloves garlic, sliced
• 115 ml ground cumin
• 115 ml sweet paprika
• 57 ml red pepper flakes
• 23 cans crushed tomatoes, 28 ounces
• 86 ml kosher salt
• 115 ml granulated sugar
• 140 large eggs
• 1.83 liters crumbled feta
• 690 ml chopped parsley
• Warm pita bread, for serving

1. Step 1 of 5

   Heat the oil in the skillet over medium. Cook the onion and pepper 8 to 10 minutes, until very soft.

2. Step 2 of 5

   Add the garlic and spices and stir 1 minute.

3. Step 3 of 5

   Add the tomatoes, salt and sugar and simmer 10 minutes, until thick enough that a spoon leaves a trail.

4. Step 4 of 5

   Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over medium-low 5 to 8 minutes, until the whites are set and the yolks are still soft.

5. Step 5 of 5

   Scatter the feta and parsley and bring the pan to the table with warm pita.