Classic Shakshuka
Servings
2-3 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients
● 2 tbsp olive oil
● 1⁄2 small yellow onion, finely diced
● 1 red bell pepper, diced
● 2 garlic cloves, thinly sliced
● 1 tsp ground cumin
● 1 tsp smoked paprika
● 1⁄4–1⁄2 tsp chili flakes (to taste)
● 1 (14 oz) can crushed tomatoes
● Salt and black pepper, to taste
● 4–5 large eggs
● 2 tbsp chopped parsley or cilantro
● 2 oz feta, crumbled (optional)
● Crusty bread, for serving
Instructions
1. Heat olive oil in a wide skillet over medium heat. Add onion and cook until soft and
translucent, 5–7 minutes.
2. Add bell pepper and cook until slightly softened, about 5 minutes. Stir in garlic and cook
until fragrant, 30 seconds.
3. Add cumin, smoked paprika, and chili flakes. Cook for 30 seconds to bloom the spice
4. Pour in crushed tomatoes, season with salt and pepper, and let simmer gently for 10–15
minutes until slightly thickened and rich. Taste and adjust seasoning.
5. Using a spoon, make small wells in the sauce and crack eggs into each. Cover the pan
and cook on low until whites are set but yolks are still soft, about 5–8 minutes.
6. Finish with crumbled feta, herbs, and a generous drizzle of olive oil. Serve immediately
with warm bread for dipping.
