Shakshuka Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 large onion, diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">1 green bell pepper, diced</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">2 tsp ground cumin</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li> <li class="ingredients-single-item">1 tsp ground coriander</li> <li class="ingredients-single-item">800g canned diced tomatoes</li> <li class="ingredients-single-item">1 tbsp tomato paste</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">6 large eggs</li> <li class="ingredients-single-item">100g feta cheese, crumbled (optional)</li> <li class="ingredients-single-item">Fresh herbs (parsley or coriander) for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large ovenproof skillet or cast iron pan</li> <li class="equipment-single-item">Wooden spoon</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F). This oven finish will help set the eggs perfectly while maintaining runny yolks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent. This slow cooking develops the onion's natural sweetness that forms the flavor base of your shakshuka. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the diced red and green bell peppers to the pan and cook for another 5-7 minutes until they begin to soften. Don't rush this step – properly softened peppers add wonderful texture to the final dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to brown the garlic as it can become bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the ground cumin, smoked paprika, cayenne pepper, and coriander to the vegetables. Cook for 1 minute, stirring constantly to toast the spices and release their aromatic oils – you should be able to smell the spices becoming more fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour in the canned tomatoes and add the tomato paste. The paste provides concentrated flavor and helps thicken the sauce. Stir to combine everything well. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the sugar and season with salt and pepper to taste. The small amount of sugar balances the acidity of the tomatoes without making the dish sweet. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon but still be fluid enough to cradle the eggs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using the back of a spoon, create 6 small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. The whites will begin to set slightly from the heat of the sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Sprinkle the crumbled feta over the top if using. The feta will soften slightly in the oven, adding pockets of creamy saltiness throughout the dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer the skillet to the preheated oven and bake for 7-10 minutes, until the egg whites are set but the yolks are still runny. Keep a close eye on the eggs as they can quickly go from perfectly runny to fully set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let it rest for 2 minutes. The residual heat will continue cooking the eggs slightly. Garnish with freshly chopped herbs for a pop of color and fresh flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve immediately while still hot, directly from the skillet. Provide crusty bread on the side for dipping into the flavorful sauce and runny egg yolks. </li> </ol>