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One Pan Shakshuka

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A simple yet stunning One Pan Shakshuka that brings together vibrant flavors and textures.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 4 to 6 large eggs
  • Fresh parsley or cilantro for garnish
  • Feta cheese (optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened. Stir in the garlic, cumin, and paprika, letting these flavors meld together for another minute.
  2. Build the tomato base: Pour in the crushed tomatoes, and season generously with salt and pepper. Let this mixture simmer beautifully for about 10 minutes, allowing the flavors to deepen and thicken.
  3. Crack in the eggs: Create wells in the bubbling sauce, carefully cracking an egg into each space. Cover the skillet and let it work its magic until the eggs are set to your liking, usually about 5-8 minutes.
  4. Add the finishing touches: Garnish with fresh parsley or cilantro for a burst of color and flavor, and sprinkle with feta cheese if you’re feeling fancy. Serve this masterpiece warm with crusty bread, perfect for dipping.

Notes

Shakshuka is best enjoyed straight from the pan. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/one-pan-shakshuka/

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