Cosy Winter Shakshuka

Name: Cosy Winter Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tablespoons Olive Oil (For sautéing); 1 medium Onion (Finely chopped); 1 medium Red Bell Pepper (Diced); 2 cloves Garlic (Minced); 28 ounces Canned Crushed Tomatoes (1 large can); 2 tablespoons Tomato Paste (For deeper flavor); 1 teaspoon Ground Cumin; 1 teaspoon Smoked Paprika; 0.5 teaspoon Chili Powder (Adjust to taste for spice); 0.5 teaspoon Salt (Or to taste); 0.25 teaspoon Black Pepper (Or to taste); 4 whole Large Eggs; 2 tablespoons Fresh Parsley or Cilantro (Chopped, for garnish); 2 ounces Feta Cheese (Crumbled, optional for garnish)

A heartwarming and flavorful shakshuka recipe, perfect for a cold winter day. This dish features eggs poached in a rich, spiced tomato and bell pepper sauce, making for a satisfying breakfast or brunch. It's a simple yet elegant meal that brings warmth and comfort.

#Shakshuka

#Breakfast

#Brunch

#Eggs

#Vegetarian

#Winter

#Comfort Food

#One Pan Meal

Prepared Ingredients

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

Middle Eastern

English

Nutrition (per serving)

300

Calories

18g

Protein

22g

Carbs

17g

Fat

Sautéing Vegetables

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tomato Sauce Simmering

Instructions

0/7 completed

1
Heat olive oil in a large skillet or deep pan over medium heat.
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1m
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Heat olive oil in a large skillet or deep pan over medium heat.
1m
Ensure the pan is adequately hot before adding vegetables to prevent steaming.
2
Add chopped onion and diced red bell pepper to the skillet. Sauté for 5-7 minutes until softened.
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7m
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Add chopped onion and diced red bell pepper to the skillet. Sauté for 5-7 minutes until softened.
7m
Cook until vegetables are translucent, not browned, to build a sweet base.
3
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
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1m
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Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
1m
Don't burn the garlic; it should just become aromatic.
4
Pour in the crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing it to thicken slightly.
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15m
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Pour in the crushed tomatoes and tomato paste. Stir well to combine. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing it to thicken slightly.
15m
Taste the sauce and adjust seasonings as needed during simmering.
5
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
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2m
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Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
2m
Ensure wells are deep enough to cradle the eggs so they poach evenly.
6
Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
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10m
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Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
10m
Keep an eye on the eggs; cooking time varies based on desired yolk consistency.
7
Garnish with fresh chopped parsley or cilantro and crumbled feta cheese, if using. Serve immediately with crusty bread for dipping.
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1m
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Garnish with fresh chopped parsley or cilantro and crumbled feta cheese, if using. Serve immediately with crusty bread for dipping.
1m
Serve hot and enjoy the cozy warmth of this dish.