If you haven’t had the pleasure of eating Shakshuka, it is a bright and spicy North African breakfast dish made up of eggs baked in a tomato-pepper sauce and spiced with cumin, paprika and cayenne. Don’t just have it for breakfast though, it’s just as tasty for brunch, lunch, or dinner. Serve with pita, challah, or crusty bread to sop up the flavorful sauce.
slightly adapted from: NY Times
3 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 bell pepper (or multiple small sweet peppers) thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon cumin
1 teaspoon sweet or smoked paprika (I used smoked paprika and loved it)
cayenne or ground chile de arbol to taste
1 (28 oz) can whole tomatoes with juices, coarsely chopped
3/4 teaspoon salt + more as needed
1/4 teaspoon black pepper + more as needed
5 ounces feta, crumbled (about 1/4 cup)
6 eggs (I used 4)
chopped cilantro, for garnish
hot sauce, for serving
Heat oven to 375 degrees F.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika, and cayenne, and cook 1 minute.
Pour in tomatoes and their juices and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta (or sprinkle on top of finished shakshuka).
Gently crack eggs into separate dishes (or crack them right into the shakshuka) and slide them over the tomatoes. Season with salt and pepper to taste. Transfer skillet to oven and bake until the eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.