Have you ever eaten shakshuka? If not, you are definitely missing out on a tomato-based, spiced-filled, poached egg breakfast just bursting with vibrant flavors. Truth be told, I love eating shakshuka for any meal, and it even makes for a fantastic brunch entrée.
There are several great recipes out there, and most of them are similar, but you’d be hard-pressed to beat this one. Because of personal preference, I opted to ditch the feta. I know some of you must be rolling your eyes at this thought, but I am just not the biggest fan of feta.
Keep in mind, shakshuka is a great recipe during the summer months in Arkansas, as it provides a perfect opportunity to incorporate all those extra tomatoes you have around the kitchen. If doing so, just cut back on the canned tomatoes or add the fresh, local tomatoes to the 28-ounce canned variety. If doing so, consider bumping up the amount of seasonings as well.
Keep an eye on your oven and cut back or add time depending on how you enjoy your eggs. You can even forgo the oven and pop a lid on the pan for a few minutes. Finally, those adverse to cilantro can substitute fresh parsley.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- ¾ teaspoon kosher salt, plus more as needed
- ¼ teaspoon black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.