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.
Use regular canned diced tomatoes for the fire roasted tomatoes and add an 1/8 teaspoon crushed red pepper flakes to add some spice.