How to Make Authentic Shakshuka

Bursting with flavor and color, these North African/Middle Eastern poached eggs in spicy tomato sauce will satisfy all sorts of cravings. You'll never look at eggs the same way again.

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How to Make Authentic Shakshuka Recipe
7 Steps
Ingredients
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1

Pre-heat your over to 375 degrees F (190 C) since you'll finish the dish in the oven.

2
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper and cook until very soft. Add the sliced garlic and cook until tender for another 1 to 2 minutes.

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper and cook until very soft. Add the sliced garlic and cook until tender for another 1 to 2 minutes.

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3
Add the cumin, paprika and cayenne. Mix well so that all of the veggies are covered; allow to cook for 1 minute.

Add the cumin, paprika and cayenne. Mix well so that all of the veggies are covered; allow to cook for 1 minute.

4
Roughly chop tomatoes and keep their juices. Next, add tomatoes and juices to skillet and season with 3/4 tsp salt and 1/4 tsp pepper. Let simmer until tomatoes have thickened; about 10 minutes.

Roughly chop tomatoes and keep their juices. Next, add tomatoes and juices to skillet and season with 3/4 tsp salt and 1/4 tsp pepper. Let simmer until tomatoes have thickened; about 10 minutes.

5
Stir in crumbled feta or haloumi.

Stir in crumbled feta or haloumi.

6
Gently crack eggs over tomatoes and lightly season with salt and pepper. Transfer skillet to preheated oven and bake until eggs are just set; 7 to 10 minutes.

Gently crack eggs over tomatoes and lightly season with salt and pepper. Transfer skillet to preheated oven and bake until eggs are just set; 7 to 10 minutes.

7
Pull the shakshuka out of the oven and sprinkle the top with parsley. Enjoy with warm bread on the side - sahtein!

Pull the shakshuka out of the oven and sprinkle the top with parsley. Enjoy with warm bread on the side - sahtein!

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