This traditional Middle Eastern Shakshuka is an egg dish that’s not just for breakfast! This is a simple, one-pot vegetarian meal that’s filling enough to serve as lunch or dinner, too! Spiced with cumin, paprika and chili flakes, and topped with tangy feta cheese, parsley and cilantro.
- 2 tablespoons Olive oil
- 4 cloves minced garlic
- 1 cup Diced yellow onion
- 1 cup Diced red pepper
- ½ teaspoon Salt
- 2 teaspoons Cumin powder
- 2 teaspoons Paprika
- ¼ teaspoons Chili flakes
- ½ teaspoon Cayenne (omit if you don’t like the heat)
- 3 tablespoons Tomato Paste
- 1 box (28 oz size) whole tomatoes
- 6 set Eggs
- ⅓ cups Feta, crumbled
- Fresh parsley and cilantro, to garnish
Preheat the oven to 375ºF.
Heat the olive oil in a cast iron skillet over medium-high heat. Add garlic, onion and bell pepper and cook until tender, about 3 minutes. Add spices and tomato paste and cook for another 2 minutes.
Add the can of tomatoes, breaking each tomato into thirds or quarters in the skillet. Mix well and bring to a slow boil. Reduce the heat to medium-low and simmer the tomatoes to cook some of the liquid, about 5-10 minutes. The mixture should start to thicken.
Using the back of a ladle, create a small pocket in the sauce near the edge of the pan and crack an egg into the area. Repeat this process five more times, with the last egg placed in the center. Continue to simmer the tomatoes and eggs for 2 to 3 minutes. The egg whites should start to cloud slightly.
5. Place the cast iron skillet in the oven for 8-10 minutes. Remove the pan from the oven when the egg whites are opaque but the yolks are still a bit soft – they should jiggle when you move the pan!
Sprinkle with feta cheese, parsley and cilantro, and serve in bowls with toast.