Easy Shakshuka Recipe
Quick and Easy SHAKSHUKA! Rich, warm spiced tomato sauce with poached eggs, topped with feta, olives and parsley!
Servings: 5 servings
- 28 oz can chopped tomatos in sauce
- 5 eggs
- 2 tbsp olive oil
- 1 small shallot, chopped
- 1 whole red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp each, ground coriander and smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 pinch salt and ground black pepper, to taste
- 1 Handful fresh cilantro or parsley
- 1/2 cup feta cheese, crumbled
- 1/3 cup pitted kalamata olives
Heat oil in a medium cast-iron skillet. Add in shallots and red bell pepper. Sauté until onion is translucent and peppers have softened. Then add garlic and stir.
Add in spices and stir. Sauté for another minute.
Add can of tomatoes with sauce and stir. Turn down the heat and cover. Allow this to cook and sauce to heat up uniformly for 3-5 minutes.
Make five indentations in the sauce and crack an egg on each opening. Make sure the heat is turned down low. Cover and let this simmer for 4-5 minutes or until the egg white is no longer translucent and there is a film over the yolk. The eggs should still look soft and if you poke the yolk with a fork, it should be runny. Cook for longer if you don't like soft eggs.
Remove from heat. Top with feta, olives and garnish with fresh cilantro or parsley. Serve in skillet with a side of pita or toast.