* 2 tablespoons olive oil * 1 onion, finely chopped * 1 red bell pepper, diced * 2 cloves garlic, minced * 1 teaspoon ground cumin * 1 teaspoon ground paprika * 1/4 teaspoon cayenne pepper (adjust to taste) * 1 teaspoon ground coriander (optional) * 1 can (28 ounces) crushed tomatoes * Salt and black pepper, to taste * 4-6 large eggs * 1/2 cup crumbled feta cheese (optional) * Chopped fresh parsley or cilantro, for garnish * Crusty bread or pita, for serving
**Instructions:**
**Sauté Aromatics:**
* Heat the olive oil in a large skillet over medium heat. * Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
**Add Spices:**
* Stir in the minced garlic, ground cumin, ground paprika, cayenne pepper, and ground coriander (if using). Cook for another 1-2 minutes until the spices become fragrant.
**Tomato Base:**
* Pour in the crushed tomatoes and stir well to combine. * Season with salt and black pepper to taste. * Allow the mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
**Create Wells for Eggs:**
* Using a spoon, create small wells or indentations in the tomato mixture for the eggs to sit in. * Crack an egg into each well. You can also crack the eggs into a separate bowl and gently slide them into the wells to ensure no shell gets in.
**Egg Cooking:**
* Cover the skillet with a lid and let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. You can adjust the cooking time based on how you prefer your eggs.
**Cheese (Optional):**
* If using, sprinkle the crumbled feta cheese over the top of the shakshuka during the last minute or two of cooking.
**Garnish and Serve:**
* Once the eggs are cooked to your liking, remove the skillet from heat. * Garnish with chopped fresh parsley or cilantro.
**Serve:**
* Serve the shakshuka directly from the skillet. * Provide crusty bread or pita for dipping and scooping up the flavorful tomato and egg mixture.
**Total Time:**
* Preparation: About 15 minutes * Cooking: About 20-25 minutes
1 Comment
**Shakshuka Recipe**
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 1 red bell pepper, diced
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground paprika
* 1/4 teaspoon cayenne pepper (adjust to taste)
* 1 teaspoon ground coriander (optional)
* 1 can (28 ounces) crushed tomatoes
* Salt and black pepper, to taste
* 4-6 large eggs
* 1/2 cup crumbled feta cheese (optional)
* Chopped fresh parsley or cilantro, for garnish
* Crusty bread or pita, for serving
**Instructions:**
**Sauté Aromatics:**
* Heat the olive oil in a large skillet over medium heat.
* Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
**Add Spices:**
* Stir in the minced garlic, ground cumin, ground paprika, cayenne pepper, and ground coriander (if using). Cook for another 1-2 minutes until the spices become fragrant.
**Tomato Base:**
* Pour in the crushed tomatoes and stir well to combine.
* Season with salt and black pepper to taste.
* Allow the mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
**Create Wells for Eggs:**
* Using a spoon, create small wells or indentations in the tomato mixture for the eggs to sit in.
* Crack an egg into each well. You can also crack the eggs into a separate bowl and gently slide them into the wells to ensure no shell gets in.
**Egg Cooking:**
* Cover the skillet with a lid and let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. You can adjust the cooking time based on how you prefer your eggs.
**Cheese (Optional):**
* If using, sprinkle the crumbled feta cheese over the top of the shakshuka during the last minute or two of cooking.
**Garnish and Serve:**
* Once the eggs are cooked to your liking, remove the skillet from heat.
* Garnish with chopped fresh parsley or cilantro.
**Serve:**
* Serve the shakshuka directly from the skillet.
* Provide crusty bread or pita for dipping and scooping up the flavorful tomato and egg mixture.
**Total Time:**
* Preparation: About 15 minutes
* Cooking: About 20-25 minutes
Find this and other vegetarian recipes at [https://cookeryhq.com/discovery/654](https://cookeryhq.com/discovery/654)