Description
My favorite quick and easy version of the classic North African/Middle Eastern dish.
Ingredients
- 2 Tbs. olive oil, plus extra to serve
- 2 jalapeño or Anaheim peppers, diced (*THIS CAN MAKE IT VERY SPICY. See “Notes” below for suggested substitutions)
- 1 yellow onion, diced
- 3 cloves garlic, smashed and roughly chopped
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt (or more or less, to taste)
- 1 28-oz. can whole San Marzano tomatoes (*See “Notes”)
- 6–8 eggs
- Feta cheese, to serve
- Chopped parsley, to serve
- Bread or pita, to serve
Instructions
- Heat 2 Tbs. olive oil in a large, deep skillet over medium-low heat.
- To the skillet, add the 2 diced peppers and 1 diced onion and cook until soft, stirring occasionally. While you wait, empty the 28 oz. can of whole tomatoes into a bowl and crush it with your hands. Set aside.
- When onions and peppers are soft, add the 3 cloves of smashed and chopped garlic to the pan.
- Add the 1 tsp. each of cumin, and paprika, and salt. Stir to coat the veggies and cook until fragrant, about 3 minutes.
- Add the crushed tomatoes and stir, then raise the heat to medium high. Once it starts to simmer, lower the heat back to medium low.
- Once the tomato is thickened and has reduced by about a third, use a spoon to make 6-8 individual wells in the mixture. Crack one egg into each well. (*TIP: I find it easier to crack each egg individually into a small bowl and then drop it in that way – it’s easier to maneuver, keeps the yolk from breaking, and prevents shells from getting into the food).
- Take a fork and very gently drag the egg whites away from the yolks, folding them into the hot tomato sauce. This evens out cooking time so that the whites will be cooked and the yolks will remain runny.
- When the eggs are cooked to your liking, remove the skillet from heat and serve in individual bowls topped with feta, parsley, and a drizzle of olive oil. Serve with bread or pita for dipping.
Notes
Instead of jalapeños or Anaheims, substitute one red bell or Cubanelle pepper for little to no heat (and feel free to add cayenne pepper for heat as you wish).
Whole tomatoes crushed by hand will yield a rustic, textured result. If you want a saucier shakshuka, use crushed tomatoes. If you don’t want to get your hands dirty, feel free to use diced tomatoes and crush in the pan with a spoon, but expect it to be chunkier.
Cooking for one or two? Only cook as many eggs as you would like to eat immediately, and save the leftover sauce for later. I usually cook 2 eggs per person.
Leftovers: The sauce keeps very well in the fridge and can easily be reheated the following day. Stovetop: Reheat leftover sauce in a skillet and cook the eggs using the same method I describe above. Microwave (best for single serving): Heat the sauce first, covered, in a bowl for about 2-3 minutes, stirring occasionally to ensure its evenly heated through. Make wells in the sauce and crack eggs into them. Cover again, and then heat, covered, for about 1-2 more minutes or until the egg whites are cooked through. (Cooking times may vary depending on your microwave and power levels.)
Keywords: shakshuka, vegetarian, spicy, tomato, stew, soup, 30 minutes, quick, easy