Shakshuka
The pepper-tomato sauce bursting with flavors around the soft,
runny eggs and topped off with feta make Shakshuka one of my favorite dishes.
Served with toasted bread on a side for the perfect mixture of crunch and flavors, Shakshuka will take you places any time of the day.
Time to read: 3 mins | Time to make: 35 min | Yields: 5 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
1 medium red bell pepper, very thinly sliced
1 spicy pepper, like jalapeno, minced
3 cloves garlic, minced
1 1/2 tablespoons smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon whole or ground cumin seed
1 (28-ounce; 800ml) can of diced tomatoes or can whole plum tomatoes with their juices
3/4 teaspoon kosher salt
freshly ground black pepper
large handful minced parsley
5 eggs
Garnish & Serving:
parsley
40 g feta cheese
Pita or other bread of your choice
Method
Heat oil in a large pan over high heat until simmering. Add onion, red, and chili pepper, spread into an even layer, and cook until vegetables are very soft and translucent for about 10 minutes.
Add garlic and stir while cooking until tender and fragrant, which should take about 1 minute. Add paprika, cayenne, and cumin and continue stirring for about 30 seconds.
Add tomatoes and stir to combine. Reduce the heat and simmer for 10-15 minutes. Season with salt and pepper to taste, and stir in half of the parsley.
Using a spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining eggs, working around the pan as you go. Season eggs with a bit of salt, cover, reduce the heat to low and cook for 5 to 8 minutes while keeping the eggs runny.
Sprinkle with remaining parsley and feta.
Serve immediately with toasted pita bread and hot sauce.
Nutrition facts, per serving:
Energy: 262kcal | Carbs: 23 g | Protein: 12 g | Fat: 13 g
