Popular throughout the Mediterranean, Shakshuka is simply- eggs poached in a spicy tomato sauce. It makes a hearty breakfast when served with pita or toast but is also satisfying as an eggs-for-dinner meal.
Course: Breakfast, Meatless Main Dish
10-inch oven-proof skillet
2tablespoonsolive oilextra virgin
1large red pepperstem and seeds removed and diced
½teaspoonred pepper flakes
128-ounce can fire-roasted crushed tomato
Salt and freshly ground pepperto taste
Chopped cilantro or parsley for garnish
Heat oven to 400°F.
In a 10-inch, oven-proof skillet heat oil over medium heat. Add diced onion and pepper to the pan. Sauté the vegetables until they become soft but not browned, about 5 minutes.
Stir in garlic, cumin, smoked paprika and red pepper flakes. Continue to cook the mixture for one more minute. Add crushed tomatoes and heat to a simmer.
Using a large spoon, make six indentations in the tomato mixture. Crack an egg into each of the dents, then transfer the skillet into the preheated oven. Bake until the eggs are just set, about 12-15 minutes.
Top with feta and cilantro/parsley, then serve.
When made in a cast iron skillet it becomes a one-dish meal. Sauté the onions and peppers in the same skillet that will go into the oven. Just remember that the acidity of tomatoes will strip away some of your pan’s seasoning. Make sure to re-season the pan when you are done.The tomato sauce can be made a day ahead and refrigerated until needed.