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Shakshuka is this magical dish that seems like it should be harder than it is. Velvety eggs smothered in saucy, tomatoey goodness? Yes please.
To make shakshuka, you’ll do a quick sautee of the veggies and spices, then make a few wells to crack the eggs into, bake until the eggs are cooked to your liking, then sprinkle with feta cheese and serve.
You’ll want some crusty bread to go with it— a nice toasty loaf of ciabatta or sourdough works beautifully, or you can make this No-Knead Bread recipe!
Shakshuka (from the New York Times)
Serves: 4-6
Cook time = 35 minutes
For Dietary Restrictions
Gluten free: This recipe is gluten free
Dairy free: omit feta or use marinated tofu like in this recipe.
Kids Can Help
Stir the sauce, crack eggs, sprinkle feta
Ingredients
3 Tbsp olive oil
1 onion
1 red bell pepper
3 garlic cloves
1 tsp cumin
1 tsp paprika
2 lbs fresh tomatoes (or a 32 oz can of whole peeled tomatoes)
¾ tsp kosher salt
4 oz feta cheese
6 eggs
Directions
Step 1
Preheat oven to 375 degrees.
Step 2
Finely chop the bell pepper, onion & garlic.
Step 3
In a large (5.5L) oven-proof pan, heat olive oil over medium-low heat. Add the chopped vegetables, salt, and spices, and cook until softened, about 5-7 minutes.
Step 4
Chop tomatoes into large chunks. Add them to the pan and allow to simmer until the liquid has reduced slightly, about 5-10 more minutes.
Step 5
Make 6 small wells in the tomato sauce and crack an egg into each.
Step 6
Move pan to the oven and bake 7-12 minutes until eggs are set (shorter for runny yolks, longer for hard ones). Sprinkle the feta over the top of the sauce and eggs. Serve with hot sauce, if desired.
