Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce, with feta and herbs. Breakfast, lunch or dinner.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Contains: Milk Egg Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 555 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 12 1/2 yellow onion, thinly sliced Buy yellow onion on Amazon (opens a new tab)
- 12 1/2 red bell pepper, thinly sliced Buy red bell pepper on Amazon (opens a new tab)
- 50 cloves garlic, sliced Buy garlic on Amazon (opens a new tab)
- 62 ml ground cumin Buy ground cumin on Amazon (opens a new tab)
- 62 ml sweet paprika Buy sweet paprika on Amazon (opens a new tab)
- 31 ml red pepper flakes Buy red pepper flakes on Amazon (opens a new tab)
- 12 1/2 cans crushed tomatoes, 28 ounces Buy crushed tomatoes on Amazon (opens a new tab)
- 46 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 62 ml granulated sugar Buy granulated sugar on Amazon (opens a new tab)
- 75 large eggs Buy eggs on Amazon (opens a new tab)
- 985 ml crumbled feta Buy feta on Amazon (opens a new tab)
- 370 ml chopped parsley Buy parsley on Amazon (opens a new tab)
- Warm pita bread, for serving Buy pita bread on Amazon (opens a new tab)
You will need
- 12-inch skillet with lid Shop for 12-inch skillet with lid on Amazon (opens a new tab)
Method
- Heat the oil in the skillet over medium. Cook the onion and pepper 8 to 10 minutes, until very soft.
- Add the garlic and spices and stir 1 minute.
- Add the tomatoes, salt and sugar and simmer 10 minutes, until thick enough that a spoon leaves a trail.
- 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.
- Scatter the feta and parsley and bring the pan to the table with warm pita.
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