The Best Shakshuka Recipe
Ingredients
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 medium onion, diced or thinly sliced
- 1 red pepper, stems and seeds removed, diced or thinly sliced
- 1 jalapeno pepper, thinly sliced with the stems, seeds, and ribs removed (serrano and Fresno chilies work as well)
- 3-4 garlic cloves, minced
- 1 ½ tbsp paprika
- 2 tsp cumin seeds
- 1-28 oz can crushed tomatoes
- Salt
- Pepper
- ¼ cup cilantro, parsley, or a mixture of both, chopped
- 6 eggs
- Crusty bread, for serving
- Garnishes – feta, black olives, artichoke hearts (optional)
Instructions
- In a large, deep skillet, heat the olive oil over high heat. Add the onion, red pepper, and jalapeno and spread into an even layer. Cook (do not stir), until the vegetables are deep brown on the bottom and beginning to char, about 5-6 minutes. Stir, and continue to cook until the vegetables are soft and fragrant, about another 4-5 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Add the paprika and cumin, stirring for another 30 seconds. Add the tomatoes and stir to combine. Reduce the heat and simmer for 10 minutes—season with salt and pepper, to taste. Stir in half of the cilantro and/or parsley.
- Using a large spoon, make a well near the pan's perimeter and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge it, leaving the yolk exposed. Repeat with remaining eggs, working around the pan as you go. Season the eggs with a little salt, cover, and reduce heat to the lowest setting. Cook until the egg whites are barely set and the yolks are still runny about 5-8 minutes.
- Sprinkle with remaining herbs, along with optional garnishes. Serve immediately with crusty bread.