There are many variations of shakshuka, but the original is made with gently poached eggs in a simmering mixture of bell peppers, tomatoes, garlic, onions, and some fresh herbs and sprinkle on top with feta cheese.
If you’re dairy-free, you can avoid the crumbled feta or goat cheese on top since it is optional.
- 12-inch nonstick skillet with lid
- Cutting board
- Sharp knife
- Can opener
- 3 tbsp extra-virgin olive oil
- 2 onions (chopped fine)
- 4 garlic cloves (minced)
- 2 yellow bell peppers (stemmed, seeded, and cut)
- 2 tsp tomato paste
- 1 tsp ground cumin (small, Cara Cara, or Valencia)
- salt and pepper
- 1 tsp ground turmeric
- ⅛ tsp cayenne pepper
- 1½ cup jarred piquillo peppers (chopped)
- 1 can diced tomatoes
- ¼ cup water
- 2 bay leaves
- ⅓ cup fresh cilantro (chopped)
- 4 large eggs
- ½ cup feta cheese (crumbled)
- Put oil in 12-inch nonstick skillet and bring it over medium-high heat.
- Add the bell peppers and chopped onions and cook for about 8 minutes or until lightly browned.
- Add tomato paste, salt, cumin, garlic, turmeric, cayenne, pepper.
- Cook it about 3 minutes and frequently stirring until you see the tomato paste gets darker.
- Add the tomatoes, bay leaves and cook, stirring occasionally for about 10 to 15 minutes.
- Remove it from the heat and stir in ¼ cup cilantro. In a blender add 2 cups sauceand process until it became pure mixture. Put skillet and add the pure to simmer over medium-low heat.
- Using a wooden spoon, make 6 indentations, (about 2 inches wide) in the surface of sauce using the back of the spoon. Crack 1 egg into each indentation and season eggs with salt and pepper.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set, 4 to 6 minutes..
- Use the remaining cilantro and feta to sprinkle and serve immediately. Serve with pitas or crusty bread.