Middle Eastern

Weeknight Shakshuka

Name: Weeknight Shakshuka
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp olive oil; 1 yellow onion (diced); 1 red bell pepper (diced); 4 cloves garlic (minced); 1 tbsp sweet paprika; 1 tsp ground cumin; ½ tsp red pepper flakes; 28 oz crushed tomatoes; 6 large eggs; ½ cup feta cheese (crumbled); ¼ cup fresh parsley (chopped); ¼ cup fresh cilantro (chopped); 1 loaf crusty bread (for serving)

Eggs poached in a smoky tomato and pepper stew, finished with herbs and crumbled feta. Twenty-five minutes from start to bread-dunking.

25 min total

4 servings

Easy

Method

Prep 10 min Cook 15 min

Heat the 3 tbsp in a 12-inch skillet over medium heat. Add the 1 and 1 and cook, stirring occasionally, until softened and just starting to caramelize, about 8 minutes.
Add the 4 cloves, 1 tbsp, 1 tsp, and ½ tsp. Cook until fragrant, about 1 minute.
Pour in the 28 oz, season with salt and pepper, and bring to a simmer. Let the sauce thicken slightly, about 5 minutes.
Make 6 wells in the sauce with the back of a spoon. Crack one of the 6 into each well. Cover the skillet and cook until the whites are set but the yolks are still runny, 4–6 minutes.
Top with the ½ cup, ¼ cup, and ¼ cup. Serve immediately with the 1 loaf for dipping.

Notes

Make it spicier by doubling the red pepper flakes or adding a diced jalapeño with the bell pepper. For a lighter version, skip the feta.