Name: Shakshuka
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp olive oil; 1 large yellow onion; 2 medium red bell pepper; 4 clove garlic; 2 tbsp tomato paste; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp ground coriander; 1/4 tsp cayenne pepper; 1 can canned crushed tomatoes; to taste kosher salt; to taste black pepper; 8 large eggs; 1/2 cup feta cheese; 1/4 cup fresh parsley; 4 whole pita bread

← Recipes · One Pan · Shakshuka

470 cal22g protein46g carbs22g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Shakshuka

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One Pan40 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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olive oil3 tbsp

yellow oniondiced small1 large

red bell pepperdiced small2 medium

garlicminced4 cloves

tomato paste2 tbsp

ground cumin2 tsp

sweet paprika2 tsp

ground coriander1 tsp

cayenne peppermore if you like heat1/4 tsp

canned crushed tomatoes28 oz1 can

kosher saltto taste

black pepperto taste

eggs8 large

feta cheesecrumbled1/2 cups

fresh parsleyroughly chopped1/4 cups

pita breadwarmed, for scooping4 whole

Cook it to

Egg dishes160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook, stirring now and then, until soft and just starting to color, about 8 minutes.

2Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens a shade and smells sweet.

3Add the cumin, paprika, coriander and cayenne and stir for 30 seconds to bloom the spices in the oil.

4Pour in the crushed tomatoes, fill the can a quarter full with water, swirl it, and add that too. Season with salt and black pepper. Simmer over medium-low, stirring occasionally, until the sauce is thick enough that a spoon leaves a trail, 10 to 12 minutes. Taste and adjust the salt.

5Use the back of a spoon to make 8 shallow wells in the sauce. Crack an egg into each well and sprinkle the eggs lightly with salt.

6Cover the skillet and cook over low heat until the whites are set but the yolks still wobble, 5 to 8 minutes. Check at 5 minutes and keep going if you want firmer yolks.

7Scatter the feta and parsley over the top and bring the skillet straight to the table. Serve with warm pita for scooping up the sauce and eggs.