Shakshuka
Before cooking
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Steps as written in the recipe card.
3 stepsTiming varies by step
Ingredient prep checklist
- White Onion: 1 small white onion (diced)
- Red Bell Pepper: 1 red bell pepper (stemmed, seeded, and diced)
- Garlic: 3 garlic cloves (minced)
- Cayenne Pepper: Pinch cayenne pepper (optional)
- Fire-Roasted Tomatoes: 1 (28-ounce) can fire-roasted crushed tomatoes
- Sea Salt: ½ teaspoon sea salt (plus more to taste)
- Pita: Pita (for serving)
medium heat
Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red peppers and cook for 5 to 8 minutes, or until softened. Add the garlic, cumin, paprika, and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant.
Visual cue
until softened.
Step help
Watch for
Timing5-8 minute
for 5 to 8 minutes
Visual cue
until softened.
Source
Best Shakshuka
Best Shakshuka
References
This step uses
- Freshly ground black pepper
- Pinch cayenne pepper (optional)
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- 3 garlic cloves (minced)
- 1 red bell pepper (stemmed, seeded, and diced)
- 1 small white onion (diced)
- 2 tablespoons extra-virgin olive oil
Equipment reference
- Skillet, required
large lidded skillet
Full ingredient reference
- 2 tablespoons extra-virgin olive oil
- 1 small white onion (diced)
- 1 red bell pepper (stemmed, seeded, and diced)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Pinch cayenne pepper (optional)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita (for serving)