Classic Shakshuka
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper, or more to taste
- 1 can crushed tomatoes, 28 ounces
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 6 large eggs
- 2 oz feta cheese, crumbled, about 1/2 cup (optional)
- 2 tbsp fresh parsley, or cilantro, chopped
- To serve
- crusty bread, for serving
Classic Shakshuka
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and pepper and cook, stirring now and then, until very soft and starting to brown.
- Stir in the garlic, cumin, smoked paprika and cayenne and cook until fragrant.
- Add the crushed tomatoes, salt and pepper and simmer, stirring now and then, until the sauce thickens enough to hold a trail from the spoon.
- Make 6 wells in the sauce with the back of a spoon and crack an egg into each.
- Cover the pan and cook over medium-low heat until the egg whites are completely set and the yolks have thickened. Cook a few minutes longer if you want firm yolks.
- Sprinkle with the feta and parsley and bring the pan to the table with bread.