Photo coming — honest color until the dish is shot
Shakshuka
35 min Middle Eastern 4 servings 🌶️ Spicy🍲 Cozy GF
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| Use a wide skillet with a lid | ||||||
| 2 Tbs (30 mL) olive oil | heatmedium | sauté6–8 min, until soft | bloom1 min, stirring | simmer10–15 min, until thick | cover & cook6–8 min, until whites set | garnish & servewith warm bread |
| 1 (150 g) yellow onion — diced | ||||||
| 1 (150 g) red bell pepper — diced | ||||||
| 3 cloves (9 g) garlic — minced | ||||||
| 1 tsp (2 g) ground cumin | ||||||
| 1 tsp (2 g) sweet paprika | ||||||
| ¼ tsp (0.5 g) chili flakes | ||||||
| 28 oz can (800 g) crushed tomatoes | ||||||
| ½ tsp (3 g) salt | ||||||
| 6 large (300 g) eggs — cracked into wells | ||||||
| ⅓ cup (50 g) feta — crumbled | ||||||
| 2 Tbs (8 g) cilantro or parsley — chopped | ||||||
Ingredients — tap to check off as you gather
- 2 Tbs (30 mL) olive oil
- 1 (150 g) yellow onion — diced
- 1 (150 g) red bell pepper — diced
- 3 cloves (9 g) garlic — minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ¼ tsp (0.5 g) chili flakes
- 28 oz can (800 g) crushed tomatoes
- ½ tsp (3 g) salt
- 6 large (300 g) eggs — cracked into wells
- ⅓ cup (50 g) feta — crumbled
- 2 Tbs (8 g) cilantro or parsley — chopped
Steps
- Prep — Use a wide skillet with a lid.
- Heat (medium) — 2 Tbs (30 mL) olive oil.
- Sauté (6–8 min, until soft) — the heat from step 2, 1 (150 g) yellow onion, 1 (150 g) red bell pepper.
- Bloom (1 min, stirring) — the sauté from step 3, 3 cloves (9 g) garlic, 1 tsp (2 g) ground cumin, 1 tsp (2 g) sweet paprika, ¼ tsp (0.5 g) chili flakes.
- Simmer (10–15 min, until thick) — the bloom from step 4, 28 oz can (800 g) crushed tomatoes, ½ tsp (3 g) salt.
- Cover & cook (6–8 min, until whites set) — the simmer from step 5, 6 large (300 g) eggs.
- Garnish & serve (with warm bread) — the cover & cook from step 6, ⅓ cup (50 g) feta, 2 Tbs (8 g) cilantro or parsley.
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