A little spicy and a whole lot of savory – what a great way to start your day!
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/2 large onion, diced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1/4 teaspoon red chili flakes
- 1 teaspoon sugar
- 1/2 teaspoon + more salt
- 1/2 teaspoon pepper
- 4 eggs (or more, if desired)
- Toppings: Cilantro & Feta
- Preheat oven to 325.
- In a large, oven-safe skillet*, preheat olive oil over medium heat. Add the garlic and onions, and sauté for about 5 minutes, or until softened.
- Add in the bell pepper, season with additional salt, and continue to sauté for another 3 minutes.
- Add in the tomatoes, tomato paste, and spices. Slowly simmer for about 7 minutes, or until slightly thickened.
- Use the back of a spoon to make light indentations in the tomato mixture; into it, crack an egg.
- Transfer to the oven, and bake for about 15 minutes, or until the eggs are cooked but still runny.
- Garnish with cilantro and feta, and serve with toast.
* While most shakshuka photos are presented in a cast iron skillet, be mindful that unless it is an extremely well-seasoned skillet, the acidity in the tomatoes will strip the seasoning, giving the shakshuka a distinctively strong iron taste. Err on the side of caution, and use a different oven-safe skillet, or prepare in a pan before transferring to a baking dish (then crack the eggs into the indentations).