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Easy Shakshuka Recipe

Keyword: Breakfast and brunch, Eggs
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 tablespoon of olive oil
  • ½ peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • Juice of 1 lemon
  • 1 each seeded and small diced red and yellow bell pepper
  • 8 roughly chopped assorted fresh tomatoes
  • 1 cup of water
  • 1½ teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • ¼ cup of crumbled halloumi cheese
  • 8 eggs
  • 2 tablespoons total of finely minced parsley, chives, basil and oregano
  • Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 375°.
  2. Heat the olive oil in a medium size rondeaux and cook the onion and garlic until browned, about 10-12 minutes.
  3. Deglaze with the lemon juice and add in the bell peppers and sauté for 4 to 6 minutes.
  4. Add in the tomatoes and water and stew over medium-high heat for 20 minutes or until the sauce becomes thick. Note: If the sauce is thin, stir in 1 teaspoon of tomato paste at a time until it is thick.
  5. Finish by stirring in the cumin, paprika, salt and pepper, and evenly transfer the mixture between 8 cocottes.
  6. Add an egg to the top of each shakshuka cocotte and evenly sprinkle on half of the crumbled cheese.
  7. Bake in the oven for 8-10 minutes or until the desired internal temperature of the eggs is achieved.
  8. Garnish with the remaining cheese and chopped herbs.
  9. Serve hot.