Shakshuka
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It's easy to make & always a crowd pleaser!
Prep
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 5 Oakdell Cage Free Eggs |
| 2 tbsp olive oil |
| 1 large yellow onion, chopped |
| 1 large bell pepper, chopped |
| 1/4 tsp salt |
| 1 tbsp minced garlic |
| 2 tbsp tomato paste |
| 1 tbsp smoked paprika |
| 2 tsp ground cumin |
| 1 tsp chili powder |
| pinch red pepper flakes |
| 1 (28 oz) can crushed tomatoes, preferably fire-roasted |
| 2 tbsp chopped fresh cilantro, plus more for garnish |
| 1/2 tsp pepper |
| avocado |
Shakshuka Directions
- Preheat oven to 375 degrees. In a large oven safe skillet, heat oil over medium-high heat. Add onion and bell pepper and cook until tender, about 4 to 6 minutes. Sprinkle salt over the top.
- Add the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes and cook for another 1 minute.
- Stir in the crushed tomatoes with the juice and add the cilantro, reduce heat to low, and simmer for 5 minutes. Add pepper and more salt if desired.
- Using a spoon make wells for the eggs. Crack an egg into each egg well. Place skillet into the oven and cook for 8-12 minutes or until egg whites are cooked. Garnish with feta, avocado, and cilantro.