Shakshuka is a classic Middle Eastern dish. The tomato base is created with a can of crushed tomatoes and simmer with spices. You will then create wells for the eggs to sit in. The eggs will cook in the sauce in the oven. You can cook them to preferred doneness, a little runny, or overheard. Have fun making this recipe! Recipe adapted from Betty Crocker.
Pull Together
2 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
1 can, 14 oz, crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
4 eggs
feta cheese and parsley for serving
Steps
Heat oven to 350F. In 12 inch ovenproof skillet, heat oil over medium heat. Cook onion, bell pepper, and garlic in oil about 8 minutes stirring occasionally, until tender. Add cumin and paprika; cook 1 minute, stirring once. Stir in tomatoes, tomato paste, sugar, salt, pepper, and pepper flakes.
Heat to simmer; remove from heat. With the back of the spoon, make 4 (3inch) indentations in the tomato mixture. Break eggs one at a time, and place them into the indentations made. Place skillet in oven.
Bake uncovered 20-25 minutes until whites are firm but yolk are slightly runny. Bake longer if firm yolks are desired. Sprinkle with cheese and parsley. Serve with bread.
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