Shakshuka | Italian Centre Shop
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Prep Time

10 min

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Total Time

40 min

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Serves

2–4 people

Ingredients

2 tbsp extra virgin olive oil

½ yellow onion, sliced thin

1 red pepper, sliced thin

2 garlic cloves, minced

1 tsp kosher salt, or more to taste

Fresh ground pepper, or more to taste

3/4 tsp cumin

1 1/2 tsp paprika

Pinch cayenne to taste

1 28oz can whole tomatoes with juiced (crushed up with spoon in pan)

3-5 eggs (depending on the size of the dish)

1/2 cup feta cheese, crumbled

Chopped cilantro for garnish

Instructions

  1. Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
  2. Cook until the onion is softened, 5-7 minutes.
  3. Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika and a pinch of cayenne powder if using and cook one more minute.
  4. Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer. Cook for 10-15 minutes until thickened.
  5. Make 3-5 wells (depending on amount of eggs using) and crack an egg into each well.
  6. Sprinkle a bit of salt and pepper on each egg.
  7. Cover and cook until eggs are set, 5-7 minutes – the timing depends on how runny you like the egg yolks.
  8. Top with feta and cilantro. Serve with toasted bread.

TIPS

  • Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.