Easy Shakshuka Recipe (Traditional & Simple)
40 minServes 6
A Middle Eastern one-pan dish of eggs poached in a spiced tomato and pepper sauce, finished with cilantro and feta.
| prepWarm pita bread | |||||
| 2 tablespoons extra-virgin olive oil | Heat oil, cook peppers & onion until soft, 10 min | Stir in spices, cook until fragrant, 1 min | Add tomatoes, crush, simmer & thicken, 20 min | Create 6 wells, crack eggs, cover & cook 6–8 min | Top with cilantro & feta, serve with pita |
| 2 red bell peppers, thinly sliced | |||||
| 1 medium yellow onion, thinly sliced | |||||
| 2 teaspoons ground cumin | |||||
| 2 teaspoons smoked paprika | |||||
| 1½ teaspoons kosher salt | |||||
| ½ teaspoon freshly cracked black pepper | |||||
| ¼ teaspoon cayenne pepper (optional) | |||||
| 1 (800 g) can whole stewed tomatoes | |||||
| 6 large eggs | |||||
| 10 g chopped fresh cilantro | |||||
| 55 g feta, crumbled (optional) | |||||
| Warmed pita bread, for serving | |||||
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