Elliot's Shakshuka
Ingredients
- 3 to 4 tablespoons olive oil
- 1 large yellow onion, diced
- 2 red bell peppers, diced
- 3 cloves garlic, minced
- 1 tablespoon each cumin, chili powder, and paprika
- ½ to 1 teaspoon cayenne (optional)
- 4 to 5 Roma tomatoes, chopped (or swap in 15-ounce can whole peeled tomatoes)
- 28-ounce can diced tomatoes
- Kosher salt
- Pinch of sugar
- 6 eggs
- 4 to 6 ounces feta cheese, crumbled
- Toppings: chopped parsley and/or cilantro, pickled red onions, and toasted pumpkin seeds
Instructions
- Heat a cast-iron or heavy stainless steel pan on medium heat. Add a drizzle of oil to lightly cover the bottom. Add onions to the pan and sauté until translucent, about 5 minutes. Add red pepper and garlic and sauté for another 5 minutes, then stir in spices and cook for a minute. Add an additional drizzle of oil, if needed. Add chopped tomatoes (or whole peeled tomatoes, broken up a bit with your spoon); cook until soft. Add the can of diced tomatoes, mix well, cover the pan, and reduce heat to medium-low. Simmer gently for about 20 minutes, stirring occasionally. Taste the stew and add salt if needed and a pinch of sugar to enhance the tomatoes’ richness. Crack each egg and slide onto the surface of the stew, leaving room between each egg. Cover the pan and cook for a few minutes, just until eggs are set. To serve: place your warmed-up starch (potato, rice, or bread) on the bottom of each bowl. Ladle shakshuka over the top, making sure to gently include an egg. Sprinkle the stew with chopped parsley and/or cilantro, pickled red onions, crumbled feta cheese, and toasted pumpkin seeds for crunch.
