Shakshuka with Bell Peppers (Printable version)

Eggs gently poached in a rich tomato and pepper sauce, complemented by fresh herbs and crusty bread.

# Ingredient List:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes, or 5 cups fresh tomatoes, chopped
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers, sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and diced jalapeño; cook for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes while stirring constantly.
04 - Pour in diced tomatoes with juices. Season with salt and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Taste the sauce and adjust salt, pepper, and spice level as needed.
06 - Create six wells in the sauce with a spoon and crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny; extend cook time for firmer yolks if desired.
08 - Remove from heat. Sprinkle with chopped cilantro or parsley and crumbled feta cheese if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Advice:

01 -
  • It feels fancy but comes together in under 40 minutes, making weekends feel less rushed.
  • One skillet means less cleanup, more time savoring that crusty bread dipped in the silky sauce.
  • The spices wake up your palate in the best way—warm, slightly smoky, with just enough heat to keep things interesting.
02 -
  • The eggs keep cooking even after you pull the skillet off the heat, so pull them a tiny bit earlier than you think feels right.
  • If your sauce looks too thin before the eggs go in, it won't support them properly—let it reduce longer until it coats the back of a spoon.
  • Room temperature eggs slide into the sauce more gently than cold ones, and the yolks stay runnier, which is everything.
03 -
  • Use smoked paprika without exception—regular paprika tastes flat and thin by comparison, and this dish deserves better.
  • Make extra sauce even if you're only cooking for two people, because bread will go into that pan and people will want more than they think they will.
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