Shakshuka Recipe

Shakshuka Recipe

  • 5 Tbsp extra virgin olive oil
  • 1 medium onion (peeled, sliced thinly)
  • 28 oz. whole peeled tomatoes (crushed)
  • 1 large red bell pepper (seeded, rib removed, sliced thinly)
  • 2 fresh serrano peppers (seeded, rib removed, sliced thinly)
  • 4 cloves garlic (crushed and minced)
  • 1 1/2 Tbsp smoked Spanish paprika
  • 2 tsp ground cumin seeds
  • 6 large eggs
  • 1/2 cup oil-cured black olives
  • Kosher salt and freshly ground black pepper to taste
  • 3/4 cup fresh cilantro (minced)
  •  
  1. In a large skillet, heat 3 Tbsp extra virgin olive oil over high heat.
  2. Add onion, red pepper and hot pepper.
  3. Allow vegetables to get deeply browned on the bottom. About 5-6 minutes.
  4. Stir and repeat until all vegetables are fully softened and charred in spots. About 4-5 minutes.
  5. Add garlic and cook for 30-35 seconds.
  6. Stir and add paprika and cumin.
  7. Cook for 30-35 seconds.
  8. Stir.
  9. Add tomatoes and stir to combine.
  10. Reduce heat to a very low simmer. About 10-12 minutes.
  11. Season with salt and pepper to taste.
  12. Add half the cilantro.
  13. Using a large wooden spoon, make a well near perimeter of pan.
  14. Break an egg into it.
  15. Spoon some sauce over edge of egg white to partially submerge it.
  16. Leave yolk exposed.
  17. Repeat with remaining eggs.
  18. Season eggs with some salt.
  19. Cover skillet and reduce heat to lowest setting.
  20. Eggs should barely set with runny yolks.
  21. About 6-8 minutes.
  22. Sprinkle with remaining cilantro.
  23. Serve over rice, cauliflower rice or with bread.