Name: Foolproof Shakshuka by Cookie and Kate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: North African Recipes
Ingredients: 2 tbsp olive oil; 1 large yellow onion, chopped; 1 large red bell pepper or roasted red bell pepper, chopped; ¼ tsp fine sea salt; 3 cloves garlic, pressed or minced; 2 tbsp tomato paste; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp red pepper flakes, reduce or omit if sensitive to spice; 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted; 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish; Freshly ground black pepper, to taste; 5 to 6 large eggs; ½ cup crumbled feta; Crusty bread or pita, for serving

Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make, and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”

RatingDifficultyBeginner

Yields6 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.

2 tbsp olive oil

1 large yellow onion, chopped

1 large red bell pepper or roasted red bell pepper, chopped

¼ tsp fine sea salt

3 cloves garlic, pressed or minced

2 tbsp tomato paste

1 tsp ground cumin

½ tsp smoked paprika

¼ tsp red pepper flakes, reduce or omit if sensitive to spice

1 large can (28 ounces) crushed tomatoes, preferably fire-roasted

2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish

Freshly ground black pepper, to taste