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Shakshuka

Course Main Course, Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1/4 cup olive oil
  • 2-5 jalapenos, seeded and minced
  • 1 small yellow onion, diced
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 1 28 ounce can undrained tomatoes we use Cento's San Marzano
  • 4-6 eggs
  • 1/2 cup feta cheese for garnish
  • 4 tablespoons Italian parsley, chopped for garnish
  • warm flatbread or pitas for dipping

Instructions

  1. Prepare the vegetables as listed.

  2. Heat the oil on medium-high in a large saucier or a deep skillet with a lid.

  3. Add jalapenos and onions. Cook, stirring occasionally, until they become soft (about 6 minutes).

  4. Add garlic and spices. Stir frequently and cook until garlic is soft, about 2 more minutes.

  5. Add tomatoes and their liquid into the pot. Crush the tomatoes against the side of the pot with a spoon, if needed. Add in 1/2 cup water. Stir everything together and bring to a simmer for 15 minutes.

  6. Crack eggs over sauce, ensuring they are evenly distributed over the surface. Cover the pot with a lid and cook until the yolks are just set, about 7 minutes.

  7. Spoon out eggs with sauce into bowls and garnish with feta and parsley. Serve with flatbread and enjoy!