I have learned that shakshuka is commonly found in North Africa, Middle East, Palestine, Israel and Egypt. This version uses the foundation of a traditional shakshuka, with a few little twists. A combo of spices, sautéed veggies, tomato umami, and fresh herbs that’ll leave your taste buds crying for more after the first bite! Recipe credit: Nelson Cardoso - Photos And Food.
- 3 tbsp olive oil
- 1 medium red onion diced
- 1 green bell pepper chopped
- 1/4 cup white wine
- 1 cup roasted peppers roughly chopped
- 4 medium cloves garlic minced
- 3 tbsp tomato paste
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp Spanish hot paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp red pepper flakes
- 2 398-ml or 13.5 fl oz cans of quality diced tomatoes
- 6 large fresh eggs room temp
- 1/2 cup feta cheese crumbled
- 1/2 cup fresh cilantro roughly chopped
- Add the olive oil to a large pan
- Heat the olive oil on medium heat.
- Add the onion and green bell pepper and stir.
- Cook for about 2 minutes, add the garlic, stir and cook for another 2 minutes or until the onions start to soften.
- Add the white wine, stir and let reduce for about 1 to 2 minutes.
- Add the roasted red pepper, tomato paste, paprika, cumin, chili powder, red pepper flakes, 1/2 the chopped cilantro and tomatoes.
- Stir, reduce the heat to medium low and gently simmer for 6 to 8 minutes.
- Use a large spoon to make a well into the sauce. Crack an egg over the well.
- Repeat the last step for the remaining 5 eggs. Make sure to space the eggs evenly apart.
- Cover the pan with a lid and cook until the egg whites are set. This will take about 8 to 10 minutes. Let it cook longer if you prefer the yolks a bit more cooked.
- Sprinkle the crumbled feta evenly around the eggs.
- Sprinkle the last half of the chopped cilantro evenly over the entire pan.
- Enjoy with pita bread, challah, naan or any favourite crusty or flat bread.
Many recipes we read use cooking or yellow onion. We like using red onion, but feel free to substitute.
You can use a chopped fresh red bell pepper instead of the roasted pepper if you prefer.
Replace the hot paprika with sweet paprika, and leave out the red pepper flakes if you’re not into spicy food.
The better your eggs, the better the dish. Farm fresh or from a trusted local shop is recommended.
Using eggs at room temperature is ideal, they’ll set quicker in the pan.
Leave out the feta cheese if you’re not into feta. It’ll still taste great!
Feel free to use chopped parsley instead of cilantro. We do recommend that you include at least one of these fresh herbs.
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