Shakshuka Recipe

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

a:1:{i:0;a:3:{s:5:"title";s:32:"Gather Ingredients";s:4:"text";s:36:"Gather the ingredients."}i:1;a:3:{s:5:"title";s:38:"Sauté Onions";s:4:"text";s:89:"Place a medium Dutch oven or other heavy-duty pot over medium heat. Add oil, followed by onion. Sauté until translucent, 2 to 3 minutes."}i:2;a:3:{s:5:"title";s:33:"Sauté Bell Pepper";s:4:"text";s:71:"Add the bell pepper and sauté until soft, about 2 minutes."}i:3;a:3:{s:5:"title";s:52:"Add Spices";s:4:"text";s:65:"Add garlic, harissa, paprika, cumin, and coriander. Cook until fragrant."}i:4;a:3:{s:5:"title";s:40:"Add Tomatoes and Season";s:4:"text";s:82:"Add tomatoes and juices, crushing them with hands. Stir and season with salt and pepper."}i:5;a:3:{s:5:"title";s:49:"Simmer the Mixture";s:4:"text";s:85:"Bring to a simmer, then reduce heat. Simmer until thickened, about 15 minutes."}i:6;a:3:{s:5:"title";s:45:"Make Indentations for Eggs";s:4:"text";s:65:"Make 6 evenly spaced indentations in the mixture for the eggs."}i:7;a:3:{s:5:"title";s:27:"Crack Eggs";s:4:"text";s:49:"Crack an egg into each indentation."}i:8;a:3:{s:5:"title";s:52:"Cook Until Desired Doneness";s:4:"text";s:135:"Cover the pan and cook until egg whites set and yolks reach desired doneness, between 5 to 15 minutes."}i:9;a:3:{s:5:"title";s:64:"Garnish and Serve";s:4:"text";s:91:"Remove from heat, sprinkle with feta (if using) and top with parsley or cilantro. Serve."}}

HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients.

2. 2

   Heat Pot and Sauté Onion
   

   Place a medium Dutch oven or other heavy-duty pot over medium heat. Once hot, add the oil followed by the onion. Sauté until beginning to turn translucent, 2 to 3 minutes.

3. 3

   Add Bell Pepper
   

   Add the bell pepper and sauté until beginning to turn soft, about 2 minutes.

4. 4

   Add Spices
   

   Add the garlic, harissa, if using, paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds.

5. 5

   Add Tomatoes
   

   Add the tomatoes and their juices, crushing them with your hands as you add them to the pan. Stir well and season to taste with salt and pepper.

6. 6

   Simmer Mixture
   

   Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes.

7. 7

   Create Indentations
   

   Make 6 evenly spaced indentations in the mixture just big enough to nestle the eggs.

8. 8

   Crack Eggs
   

   Crack an egg into each indentation.

9. 9

   Cover and Cook Eggs
   

   Cover the pan and cook until the egg whites are set and the yolks reach your desired doneness. This will take between 5 minutes and 15 minutes, depending on your pan size, stove, and how you like your eggs.

10. 10

    Garnish and Serve
    

    Remove from the heat and sprinkle the top with feta cheese, if using, then top with fresh parsley and/or cilantro. Serve.

Shakshuka (also spelled shakshouka) is a dish that originated in North Africa and is enjoyed throughout the region as well as many other parts of the world. The word means "a mixture" in Arabic, but the simple one-pot meal is so much more. Shakshuka consists of eggs gently poached in a spiced tomato and pepper sauce and is equally delicious served at breakfast, lunch, or dinner. Plus, it's ready in just over 30 minutes.

This shakshuka recipe calls for a large can of whole peeled tomatoes since they are available year-round and cook down the evenly to form a sauce. You can swap them for diced tomatoes if desired—the mixture will be a bit chunkier and thinner. There are plenty of ways to make this recipe your own, including adding some spice in the form of harissa or Calabrian chile paste, chile flakes, or cayenne pepper.

For a little added creamy saltiness, sprinkle with feta before serving. Fresh parsley or cilantro (or a mix of both) add a pop of green. No matter how you top it, serve shakshuka with a side of fresh bread or pita for scooping up all of the sauce.

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