What can one say about Shakshuka? That it’s a tongue twister is apparent; that it is the most delicious food, is a no-brainer! With its roots in the Middle East, primarily Israel, it graces the breakfast buffet tables of nearly every Israeli hotel, and with good reason. This delicious dish is delectable in every way. Tomato-based (you can add cheese or not), topped with eggs, and baked to perfection. The combination of the tomatoes, spices, and eggs is mouth-wateringly good. Best of all, you prepare it, cook, and bake it in one skillet I prefer to use a cast-iron skillet; if you don’t already own one, I urge you to get one. You can purchase it here. You can make it with or without the Feta. Either way, I know you will LOVE it!
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- 3 tablespoons of extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- 1/8 teaspoon of ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
- 3/4 teaspoon of kosher salt, plus more as needed
- 1/4 teaspoon of black pepper, plus more as needed
- 5 ounces feta, (IF USING) crumbled (about 1 1/4 cups)
- 6 large eggs
- chopped cilantro, for serving
- hot sauce, for serving
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika, and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta (if using).
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Serve with Pita or crusty bread. YUM!