Say hello to your new favorite brunch item! This North African dish is known for its brilliant red sauce that’s packed with rich flavor and poached eggs.
PREP TIME: 10 minutes | COOK TIME: 30 minutes | YIELD AMOUNT: 6 servings
- 2 tbsp. olive oil
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 28 oz. can crushed tomatoes with liquid
- 1 tsp. paprika
- ½ tsp. turmeric
- ½ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. cayenne pepper
- 4 eggs
- 1/3 c. feta cheese, crumbled
- ¼ c. freshly parsley, chopped
- 1 avocado, halved, pitted and sliced
- Toasted bread for serving
- Heat the olive oil in a cast-iron skillet, then add the chopped onion.
- Sweat the onion for 5 minutes over medium heat before adding the minced garlic.
- Then add the red bell pepper and cook until softened (about 5-7 minutes).
- Add the can of crushed tomatoes and the seasonings.
- Stir to combine, then reduce the heat to low and allow the mixture to simmer for 10 minutes.
- Use a spoon to create 4 holes or “pockets” in the mixture.
- Then, carefully crack 1 egg in each hole.
- Place a lid on top of the skillet and allow the eggs to cook for 5-7 minutes.
- Once there is a thin white film over the egg yolks, remove the lid and turn off the heat.
- Garnish the shakshuka with feta cheese, fresh parsley and sliced avocado.
- Serve with toasted bread and enjoy!