Easy Shakshuka
35 min6 servings
Eggs poached in a spiced tomato sauce with peppers and onions, finished with feta and fresh herbs.
| prepPreheat oven to 375°F / 190°C | ||||||
| 30 ml olive oil | Warm oil, cook onion & pepper until translucent, 4–6 min | Add garlic, tomato paste & spices, cook until fragrant, 1–2 min | Pour in tomatoes & cilantro, simmer 5 min | Season with salt & pepper, crack eggs into wells | Bake 375°F / 190°C, 8–12 min until whites set, yolks soft | Top with feta & cilantro, serve with bread |
| 1 large yellow onion, chopped | ||||||
| 1 large red bell pepper, chopped | ||||||
| 1 g fine sea salt | ||||||
| 3 cloves garlic, pressed or minced | ||||||
| 30 g tomato paste | ||||||
| 2 g ground cumin | ||||||
| 1 g smoked paprika | ||||||
| 0.5 g red pepper flakes, reduce or omit if sensitive to spice | ||||||
| 1 large can (800 g) crushed tomatoes, preferably fire-roasted | ||||||
| 8 g chopped fresh cilantro or flat-leaf parsley, plus additional cilantro or parsley leaves for garnish | ||||||
| Freshly ground black pepper, to taste | ||||||
| 5 to 6 large eggs | ||||||
| 75 g crumbled feta | ||||||
| Crusty bread or pita, for serving | ||||||
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