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Shakshuka

Yields4 Servings

Adapted from Smitten Kitchen

Ingredients
 ¼ cup olive oil
 3 jalapeños, finely chopped
 1 onion, diced
 5 cloves garlic, crushed then sliced
 1 tsp cumin
 1 tbsp paprika
 28 oz canned tomatoes
 6 eggs
 ½ cup feta
 1 tbsp parsley, chopped roughly
 pitas, for serving
Directions
1

Heat oil in a 12-inch skillet over medium-high heat. Add chilies and onions and cook about 6 minutes until browned.

2

Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

3

Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

4

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture.

5

Sprinkle shakshuka with feta (or really any cheese would be nice) and parsley and serve with pitas, for dipping.

Nutrition Facts

Servings 4