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Chef John's Shakshuka
Chef John's Shakshuka
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy tomato and bell pepper sauce with perfectly poached eggs - a flavorful meal for any time of day!
Ingredients:
  • 1 large onion, diced
  • 0.5 cup sliced fresh mushrooms
  • 1 teaspoon salt, or more to taste
  • 1 cup diced red bell pepper
  • 1 jalapeno pepper, seeded and sliced
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon freshly ground black pepper, plus more to taste
  • 0.25 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
  • 0.5 cup water, or more as needed
  • 6 large eggs
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large, heavy skillet over medium-high heat, heat olive oil until shimmering. Add onion and mushrooms, then season with salt. Sauté until mushrooms release all liquid and start to brown, about 10 minutes, stirring occasionally.
  • Add vibrant bell pepper and spicy jalapeño pepper to the sizzling pan. Saute and stir until the peppers start to tenderize, approximately 5 minutes. Sprinkle in cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to meld the flavors, around 1 minute.
  • Add the tomatoes and water to the pot and stir gently. Lower the heat to medium and allow the mixture to simmer uncovered, occasionally stirring, until the vegetables are tender and sweet, for about 15 to 20 minutes. Adjust the consistency by adding more water if the sauce thickens too much.
  • Create a well in the sauce with a large spoon for each egg. Carefully crack an egg into a small ramekin and gently transfer it into the well; repeat with the rest of the eggs. Season with salt and pepper, cover, and cook to your preferred level of doneness.
  • Garnish with crumbled feta cheese and fresh parsley before serving.

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