Ingredients
- Olive oil, 2 tablespoons
- Onion, 1 medium, chopped
- Red bell pepper, 1 medium, chopped
- Garlic, 4 cloves, minced
- Canned crushed tomatoes, 28 ounces
- Tomato paste, 2 tablespoons
- Eggs, 6 large
- Feta cheese, crumbled, 2 ounces
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5-7 minutes.
- Step 2: Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1 minute.
- Step 3: Pour in the crushed tomatoes and bring to a simmer. Season with salt, pepper, and any other desired spices like cumin, paprika, or chili flakes.
- Step 4: Use a spoon to create six wells in the tomato sauce. Crack an egg into each well.
- Step 5: Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-8 minutes.
- Step 6: Garnish with crumbled feta cheese and serve immediately with crusty bread.
Notes
- Leftover shakshuka will keep in the fridge for up to 3 days, but the eggs will continue to cook, so expect firmer yolks.
- For best results, gently reheat leftover shakshuka in a skillet over low heat, adding a splash of water if needed to prevent sticking.
- Serve your shakshuka with warm pita bread or naan for dipping into the flavorful sauce and runny egg yolks.
- Don't skimp on softening the onions and peppers—this builds the sweet, savory base that makes this shakshuka truly special.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American