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!



Category: Main Course



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

Shakshuka Directions

  1. 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.
  2. Add the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes and cook for another 1 minute.
  3. 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.
  4. 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.

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