Shakshouka traditionally includes fresh tomatoes or tomato sauce, onions, peppers, garlic, cumin, and eggs. Shakshouka may also include fresh herbs, feta cheese, paprika, or other spices.
For this recipe, we've left out cheese for a more traditional dish, but if you like cheese, add 4 ounces of feta to the tomatoes before you crack the eggs in.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can peeled plum tomatoes
- 6 eggs
- optional - fresh cilantro, parsley, or mint for topping
- Preheat oven to 375 degrees F.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the onion and bell pepper and cook for 5 to 7 minutes or until the onion is translucent. Then add the garlic and cook for 30 seconds to 1 minute or until the garlic is fragrant.
- Add the salt, pepper, cumin, paprika, and red pepper flakes. Stir continuously for 30 seconds to warm the spices.
- Add the tomatoes and increase heat to bring them to a simmer. Stir occasionally and use your spatula or spoon to crush the tomatoes into smaller pieces.
- Reduce the heat and allow the tomatoes to simmer for 10 minutes.
- Using a spoon, create 6 small wells/indentations in the tomato sauce. Crack the eggs into these wells.
- Cover the skillet and place it in the oven. Bake for 8 to 10 minutes or until the eggs are set - the whites should be cooked and the yolks should be a little runny.
- Garnish with optional fresh herbs and serve immediately with pita bread or slices of toasted french bread.