Shakshouka Recipe

Cooking Instructions

1. 1

   Prepare the Base

   In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5-7 minutes.

2. 2

   Add Aromatics

   Stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

3. 3

   Create the Sauce

   Pour in the canned diced tomatoes, including their juices. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally until it thickens slightly.

4. 4

   Add Eggs

   Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your desired doneness.

5. 5

   Finish with Feta and Cilantro

   Sprinkle the crumbled feta cheese, chopped cilantro, and sumac over the top. Allow it to sit for a minute to warm the cheese slightly.

6. 6

   Serve

   Serve hot, directly from the skillet, with local bread for dipping.