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Shakshuka

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
  

  • ¼ cup Olive Oil
  • 1 large onion diced
  • 2-3 garlic cloves minced
  • Kosher salt
  • 1-2 bell peppers diced
  • ½ cup of sliced mushrooms optional
  • ½ cup of kalamata olives optional
  • 1 seeded jalapeno pepper diced (optional)
  • 1 tsp coriander
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp Turmeric
  • ½ tsp of red pepper flakes or hot sauce optional
  • 28-32 oz of crushed tomatoes
  • ½ cup chicken broth
  • 6-8 eggs you’ll need a large skillet
  • Salt & black pepper to taste
  • Feta cheese and parsley or cilantro to garnish
  • Toasted French bread slices for serving

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large skillet.
  • Add the onions and a generous sprinkle of salt and cook over medium high heat until they reduce and brown.
  • Add the peppers and any additional ingredients and cook until tender.
  • Add the garlic and spices to bloom the flavors in the oil.
  • Add the tomatoes and the broth, and simmer for 15-20 minutes. You want it thick enough that you can put divots in the sauce for the eggs to sit in.
  • Taste and adjust for seasoning.
  • Crack the eggs into cups first so they are easy to pour into the sauce.
  • Make divots in the sauce for the eggs with the back of a serving spoon, and then pour the eggs into the divots.
  • Sprinkle the eggs with some salt and pepper.
  • Cover the pan and finish on the stove top, or uncovered in the oven for 8-12 minutes until desired doneness.
  • Sprinkle with feta and cilantro or parsley before serving.
  • Scoop sauce and egg into a bowl and serve with a slice of toasted French bread for dipping.