Shakshuka
Shakshuka is a widely popular breakfast dish that’s perfect for dinner, too! With savory tomato sauce, perfectly runny eggs and a little bit of crumbled feta, this dish is well-rounded and full of flavor. Pair it with your favorite crusty bread for a full meal that looks complicated but comes together easily. Make this family-favorite recipe in under an hour for a dish you’ll be thinking about for days!
Recipe - WOODBURY (+Wines & Spirits)
Shakshuka
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 ½ teaspoons whole cumin seeds
¼ cup extra virgin olive oil
2 yellow onions, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
3 garlic cloves, minced
2 teaspoons L&B Hungarian Paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2 tablespoons roughly chopped parsley, plus more for garnish
2 tablespoons roughly chopped cilantro, plus more for garnish
1 - 28-ounce can San Marzano tomatoes
1 - 8-ounce can tomato sauce
8 large eggs
Crumbled feta, for garnish
Crusty bread, for serving
Directions
- Heat a large, heavy-bottomed skillet over high heat. Add the cumin seeds and toast for 1 minute or until fragrant.
- Add the oil, onions and peppers; cook, stirring occasionally, for about 10 minutes or until softened and slightly charred. Stir in the garlic, paprika, salt and pepper and sauté until fragrant, 1 minute.
- Stir in the parsley, cilantro, tomatoes and tomato sauce. Reduce the heat to low and simmer for 15 minutes.
- Using a spoon, create 8 wells in the sauce. Crack each egg into a well, cover the skillet and simmer until the egg whites are set and the yolks are jammy, 5 to 7 minutes.
- Garnish with more parsley, cilantro and crumbled feta. Serve with crusty bread.
Serves 4-6.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- Heat a large, heavy-bottomed skillet over high heat. Add the cumin seeds and toast for 1 minute or until fragrant.
- Add the oil, onions and peppers; cook, stirring occasionally, for about 10 minutes or until softened and slightly charred. Stir in the garlic, paprika, salt and pepper and sauté until fragrant, 1 minute.
- Stir in the parsley, cilantro, tomatoes and tomato sauce. Reduce the heat to low and simmer for 15 minutes.
- Using a spoon, create 8 wells in the sauce. Crack each egg into a well, cover the skillet and simmer until the egg whites are set and the yolks are jammy, 5 to 7 minutes.
- Garnish with more parsley, cilantro and crumbled feta. Serve with crusty bread.
Serves 4-6.