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Shakshuka | You Can Make It!

Don't be scared, my Shakshuka may look all fancy and professional, but I promise she's an easy one to make and bake! Shakshuka is all the craze these days and found on almost all trendy brunch spots. I'm here to show you can make it too and become the gourmet chef of your own kitchen. Impress your toughest critic, love interest, family or best of friends with this skillet full of powerful flavor and lots of yum-sauce! Are you ready for this?

Let's make you some Shakshuka- gather these ingredients and preheat that oven to 375F.

In a large skillet with sides, heat oil over medium-high heat. Add onions and peppers and cook until golden and very soft, about 15 minutes. Add garlic and cook for 1-2 minutes.

Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, and cook for 2 minutes. Pour in tomatoes with juice and break apart tomatoes using a spatula. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and simmer until sauce thickens and tomatoes breakdown, about 10 minutes.

Crack eggs into skillet over tomatoes and season with salt and pepper.Transfer skillet to oven and bake until eggs are set, about 10 minutes.

Transfer skillet to oven and bake until eggs are set, about 10 minutes.

Sprinkle crumbled feta and parsley on top, serve hot! If you want sprinkle the top with red chili flakes and serve with hot sauce, if you like your Shakshuka on the Spicier side! You could also add some sliced or diced avocado to garnish your Shakshuka too!

Shakshuka

Prep: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 people

Ingredients:

2 tablespoons olive oil

1 red bell pepper, thinly sliced

1 large onion, thinly sliced

2 garlic cloves, minced

1 tablespoon tomato paste

1/2 teaspoon paprika

1/2 teaspoon cumin

1/8 teaspoon cayenne pepper

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 (28 ounce) can whole plum tomatoes, crushed

6-8 eggs

1/2 cup feta, crumbled

1 tablespoon parsley, finely chopped

Salt and Pepper, to taste

Directions:

Heat oven to 375 degrees F.

In a large skillet with sides, heat oil over medium-high heat. Add onions and peppers and cook until golden and very soft, about 15 minutes. Add garlic and cook for 1-2 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, and cook for 2 minutes. Pour in tomatoes with juice and break apart tomatoes using a spatula. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and simmer until sauce thickens and tomatoes breakdown, about 10 minutes. Crack eggs into skillet over tomatoes and season with salt and pepper.

Transfer skillet to oven and bake until eggs are set, about 10 minutes. Sprinkle crumbled feta and parsley on top, serve hot!

Cook’s note: Sprinkle the top with red chili flakes and serve with hot sauce, if you like your Shakshuka on the Spicier side! You could also add some sliced or diced avocado to garnish your Shakshuka too!

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Private Chef Services - New York City

thewholeelchilada@gmail.com