The BEST Shakshuka Recipe

The BEST Shakshuka Recipe

from carlsbadcravings.com
30 min
6 servings

This Shakshuka recipe is an EASY, healthy, 30-minute, irresistible one pot wonder celebrated for its bold flavors and versatile nature - LOTS of variations included!  This recipe is elevated with adept seasonings, fire roasted crushed tomatoes, harissa, feta and skilled techniques that will having you stuffing your face for breakfast, lunch and dinner 😋.  Follow the tips, tricks and how-to video for the best shakshuka you’ve ever tasted!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 1 medium green bell pepper, (diced)
  • 4 garlic cloves, (minced)
  • 1 teaspoon paprika
  • 1/2 tsp EACH smoked paprika, ground cumin, ground coriander
  • 1/4 teaspoon salt
  • 1 28-ounce can crushed tomatoes, preferable fire roasted ((like Muir Glen))
  • 1 tablespoon harissa ((see notes))
  • 1/3 cup crumbled feta, (plus more for garnish)
  • 6 large eggs (AT ROOM TEMPERATURE)
  • 3 tablespoons chopped fresh cilantro, flat-leaf parsley and/or mint ((I recommend a combo), plus more for garnish)
  • crusty bread

Directions

  1. 1

    Sauté onions and peppers: Heat the oil over medium heat in a 12-inch stainless steel or enamel-coated cast-iron skillet with a lid (this is my favorite braiser, pictured). Add the onion and bell peppers, and cook until onions are softened, 6-8 minutes.

  2. 2

    Sauté garlic and spices: Add the garlic and spices and cook 1 additional minute. Add the tomatoes and harissa paste.

  3. 3

    Simmer: Simmer until the sauce is thickened, about 10 minutes. It should be thick and chunky so the sauce doesn't run into the eggs.

  4. 4

    Add feta: Stir in 1/3 cup feta (don’t over-stir, you don’t want it to dissolve).

  5. 5

    Season to taste: Taste and adjust as desired – additional salt/pepper/harissa, etc.

  6. 6

    Add eggs: Reduce the heat to low. Use a spoon or spatula to make 6 wells in the sauce, starting around the perimeter and working your way in. Crack the eggs directly into each well.

  7. 7

    Poach eggs: Cover and cook on low until the eggs are set to your liking, about 5 to 8 minutes. There are several variables, so be flexible with the timing and watch the eggs closely, keeping in mind they will continue to cook a little from residual heat.

  8. 8

    Garnish: Garnish with remaining feta, and optional parsley, cilantro, and mint. Serve with crusty bread.