Shakshuka Recipe
Two eggs slow cooked in San Marzano tomato sauce with onions, roasted red peppers, feta, served with toasted pita
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Aromatics
Serving
Method
Preparation
- 1
Chop the Aromatics
Finely chop the onion and garlic cloves, then set aside.
- 2
Prepare Roasted Red Peppers
If using jarred roasted red peppers, drain and chop them into bite-sized pieces.
Cooking
- 3
Sauté the Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Add Spices and Tomatoes
Stir in the cumin, paprika, salt, and black pepper. Cook for about 1 minute to toast the spices, then add the can of San Marzano tomatoes, breaking them up with a spoon. Bring to a simmer.
- 5
Incorporate Roasted Red Peppers
Add the chopped roasted red peppers to the skillet and stir to combine. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- 6
Add Eggs
Make two small wells in the tomato sauce and crack an egg into each well. Cover the skillet and let it cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
- 7
Add Feta Cheese
Sprinkle the crumbled feta cheese on top of the shakshuka just before serving.
Serving
- 8
Toast Pita
While the shakshuka is cooking, toast the pita bread in a toaster or on a dry skillet until golden brown and warm.
- 9
Serve
Serve the shakshuka directly from the skillet, accompanied by the toasted pita for dipping.
