Chef John's Shakshuka

This shakshuka recipe makes a spicy tomato and bell pepper sauce simmered with soft-poached eggs on top for a delicious breakfast or anytime meal.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 185 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 large onion, diced
• 1 cup diced red bell pepper
• 1 teaspoon salt, or more to taste
• 6 large eggs
• 1 teaspoon cumin
• 2 tablespoons crumbled feta cheese
• 1 jalapeno pepper, seeded and sliced
• 0.5 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 0.5 cup sliced fresh mushrooms
• 0.5 cup water, or more as needed
• 0.5 teaspoon freshly ground black pepper, plus more to taste
• 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomato

Recipe Instructions

Step 1

Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.

Step 2

Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.

Step 3

Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.

Step 4

Top with feta cheese and parsley to serve.

Step 5

Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.