Eggs poached in a spiced, simmering tomato-pepper sauce with feta and crusty bread.
9 steps, about 38 minutes start to finish.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking until softened, about 5-7 minutes.
Add the minced garlic, cumin, smoked paprika, and chili flakes (if using). Cook for another 1-2 minutes, until fragrant.
Prepare the Tomato Sauce: Stir in the crushed tomatoes and sugar (if using). Season with salt and pepper.
Simmer the sauce, stirring occasionally, until it thickens slightly, about 10-15 minutes.
Add the Eggs: Using the back of a spoon, make small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-8 minutes, or longer if you prefer firmer yolks.
Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from heat.
Garnish with chopped fresh parsley or cilantro and crumbled feta cheese if desired.
Serve immediately with crusty bread for dipping.
“Feta Variation: Add crumbled feta cheese on top of the shakshuka just before serving for an extra layer of flavor. Extra Vegetables: You can add other vegetables such as spinach, zucchini, or eggplant to the sauce for added nutrition and flavor. Heat Level: Adjust the chili flakes based on your heat preference.”
