The Gingered Whisk
A traditional Middle Eastern dish, Shakshuka features poached eggs in a hearty, spicy tomato sauce. This easy recipe is a great weeknight meal that is ready in less than one hour! Best served with crusty bread for dipping.
- Serves 4
- Total Time: 41 minutes
- Preparation Time: 5 minutes
- Cook/Bake Time: 36 minutes
- 2 tablespoons Extra Virgin Olive Oil
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 28 ounces diced fire roasted tomatoes
- 4-6 large eggs
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- 1 loaf crusty bread, for serving (optional)
- Preheat the oven to 350°F.
- Heat a large oven-safe skillet on the stovetop on medium-high. Sauté the chopped pepper and onion until starting to become soft, about 7 minutes.
- Add garlic, cumin, paprika, oregano and sauté for 30 seconds, stirring frequently. Stir in the fire roasted diced tomatoes. Simmer for 20 minutes.
- Make 6 wells into tomato mixture for the eggs. Crack each egg into a small bowl and carefully and slowly pour into the individual wells.
- Cook on the stove for 1 minute, then transfer to the oven and cook for 6-8 minutes (closer to 6 minutes for runnier egg yolks, and closer to 8 minutes for more firm egg yolks). Remove from the oven.
- Top with chopped parsley and crumbled feta and season with salt and pepper to taste. Serve with crusty bread.