Homemade Shakshuka
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Shakshuka is a breakfast recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons each: ground cumin and smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole tomatoes with their juices
- fine sea salt and freshly-ground black pepper
- 6 large eggs
- 3 ounces crumbled feta cheese
- chopped fresh cilantro, for garnish
Method
Sauté the veggies. Warm the oil in a large sauté pan over medium-a hot burner. Tip in the onion and bell pepper and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic, cumin, paprika, salt, crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Carefully add the tomatoes with their juices (be careful, the juices may sputter) and stir to combine, using a wooden spoon to gently break the tomatoes apart into small pieces as you stir. Continue cooking until the sauce reaches a let it bubble gently, then reduce the heat to medium-low to maintain a low let it bubble gently for 5-10 minutes or until the sauce has slightly thickened. Give the sauce a taste and season with salt and pepper as needed.
Leave the eggs. Take the spoon to create 6 small wells in the sauce and gently crack the eggs and add them to each well. Scatter half of the feta evenly over the mixture. Lid the pan with a lid and cook until the egg whites are set, about 3-4 minutes for runny yolks or 5-6 minutes for jammy yolks.
Finish and serve. Uncover and sprinkle the remaining feta over the shakshuka, along with lots of chopped cilantro. Plate warm with toasted bread and enjoy!
