Shakshuka Recipe

Introduction

Begin by preparing your ingredients. You will need canned tomatoes, eggs, onion, bell pepper, olive oil, feta cheese, garlic, cilantro, dill, and seasonings including salt, pepper, chili pepper or cayenne pepper, and cumin.

Making the Sauce

In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become soft and golden. To this, add minced garlic and cook for an additional minute before stirring in the canned tomatoes and your chosen seasonings. Simmer the mixture until it thickens slightly, forming the rich base for your shakshuka.

Adding the Eggs

Once the sauce has thickened, use the back of a spoon to make small wells in the sauce. Carefully crack the eggs into these wells. Cover the skillet and allow the eggs to cook until the whites are set but the yolks remain runny, based on your preference.

Final Touches

After the eggs are cooked to your liking, remove the skillet from the heat. Crumble feta cheese over the top and garnish with freshly chopped cilantro and dill. Season with additional salt and pepper to taste.

Serving

Serve the shakshuka hot, directly from the skillet, with slices of crusty bread or warm pita on the side for dipping into the sauce and runny egg yolks.