One-Pot North African Spicy Shakshuka

spicy shakshuka
Dana Angelo White
Total Time 45 min
Prep 10 min, Cook 35 min
Yield 4 1.5-cup servings (164 cals)

Enjoy this popular North African dish for breakfast or dinner. Also known as “eggs in purgatory,” in this recipe eggs are gently poached in a simmering bath of tomatoes and veggies. Since canned tomatoes are the star ingredient, this dish contains even more antioxidants than those made with fresh tomatoes, since they were canned at peak harvest. Fight inflammation and warm the soul with a simmer batch of this one-pot dish.

Ingredients

  • 2 teaspoons olive oil
  • ½ yellow onion, sliced
  • 2 teaspoons chili paste (Sambal Oelek recommended)
  • 1 orange bell pepper, sliced
  • 1 clove garlic, thinly sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • ¼ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped

Preparation

  1. Preheat oven to 400 degrees F.
  2. Heat oil in a large oven-safe skillet.
  3. Add onion, chili paste, and pepper, then cook for 10 minutes to soften.
  4. Add garlic, tomatoes and salt and stir well.
  5. Add 1 cup water and allow to simmer over medium heat for an additional 15 minutes.
  6. Using a large spoon, press a well into the tomato mixture and place each egg in gently.
  7. Transfer the skillet to the oven and cook for 7 to 10 minutes, or until eggs are cooked as desired.
  1. Remove from the oven and sprinkle with crumbled feta.
  2. Garnish with parsley and allow to cool slightly before serving.

Ingredient Variations and Substitutions

Some recipes call for high amounts of salt, but you can replace some of that added sodium with flavorful herbs and spices.

If a spicy version of shakshuka isn’t for you, dial down the heat by replacing chili paste with one teaspoon of a milder spice like cumin or smoked paprika.

Cooking and Serving Tips

To help ensure eggs yolks don’t break, crack them into a small bowl before gently pouring into skillet. Once the eggs are cooked as desired (about 7 minutes for runny yolks and 10 minutes for hard), serve with pita bread, roasted potatoes, or a simple green salad.

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