Shakshuka was first prepared in North Africa and the Middle East after tomatoes were introduced to the region from the Americas in the 1500s. It’s popular as a breakfast food, but it also makes an easy and satisfying vegetarian dinner. Try substituting different types of peppers you like from the farmers market to see how the flavor changes.
Servings: 4–6
Time: 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- Dash cayenne (optional)
- 3 cups fresh tomatoes, coarsely chopped with juices
- Salt and pepper to taste
- 4–6 large eggs
- 2 ounces feta cheese, crumbled (optional)
- 2 tablespoons cilantro, chopped
- Lemon juice to taste
Directions
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium-low. Slowly cook onions and peppers together for approximately 20 minutes or until they are very soft and begin to “melt.” Add garlic and cook until tender. Add spices and stir. Add tomatoes and continue to cook until most of their moisture has evaporated, about 10 to 15 minutes. Adjust seasoning if needed.
- Make four wells in the tomato mixture. Crack open an egg into each well. Place the skillet in the oven and bake about 8 minutes, until the eggs are just set.
- Remove from the oven. Sprinkle feta cheese, cilantro, and lemon juice on top of the baked eggs. Serve with hot sauce and toasted pita or crusty bread.