Name: Traditional Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 red bell peppers, seeded and diced; 4 garlic cloves, minced; 2 teaspoons paprika; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper (adjust to taste); 1 28-ounce can whole peeled tomatoes, crushed by hand; 6 large eggs; ½ cup crumbled feta cheese; ¼ cup fresh chopped parsley; ¼ cup fresh chopped cilantro; Salt and freshly ground black pepper to taste

Instructions

Sauté the aromatics

Heat olive oil in a large, deep skillet over medium heat. Add diced onions and bell peppers, cooking until softened, about 8 minutes. Add minced garlic and cook for another minute until fragrant.
Build the sauce

Add paprika, cumin, and cayenne pepper to the vegetables, stirring to coat. Pour in crushed tomatoes with their juices. Season with salt and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened slightly.
Add the eggs

Using the back of a spoon, make 6 indentations in the sauce. Carefully crack an egg into each indentation. Cover the skillet and simmer gently for 8-10 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a few minutes longer.
Garnish and serve

Remove from heat and sprinkle with crumbled feta cheese, fresh parsley, and cilantro. Let the shakshuka rest for 2-3 minutes before serving. Serve directly from the skillet with crusty bread for dipping into the sauce and egg yolks.

Traditional Shakshuka

Ingredients

Instructions

Nutritional Information