Shakshuka Recipe

Ingredients

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 2 green peppers, chopped
• 2 garlic cloves, chopped
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• pinch red pepper flakes (optional)
• kosher salt
• black pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• 1/2 cups tomato sauce
• 6 large eggs
• 1/4 cups chopped fresh parsley leaves
• 1/4 cups chopped fresh mint leaves

Instructions

1. Sauté the aromatics: heat the olive oil in a large skillet over medium heat, then add the onions, green peppers, garlic, spices, and a pinch of salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
2. Finish the sauce: add the tomatoes and tomato sauce, cover and simmer for about 15 minutes, then uncover and cook a bit longer to reduce and thicken; taste and adjust seasoning as needed.
3. Add the eggs: make six indentations in the tomato mixture and gently crack an egg into each well.
4. Finish the eggs: reduce heat to medium‑low, cover the skillet, and cook until the egg whites are set.
5. Garnish and serve: uncover, sprinkle with fresh parsley and mint, add extra black pepper or red pepper flakes if desired, and serve with warm pita, challah, or crusty bread.