Shakshuka is a spicy baked egg dish, originally from North Africa. It is a favorite breakfast dish in Israel. I love cooking it in a 10 inch Cast Iron Skillet. Make sure to heat the skillet before adding the oil! The Feta Cheese is totally an optional ingredient.
Here is the handy printable recipe:
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
Prep time
Cook time
Total time
Spicy egg dish, usually served for breakfast.
Author: Jill
Recipe type: Breakfast
Cuisine: Nort African, Israeli
Serves: 3 servings
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Onion, sliced thin
- 1 Red Bell Pepper, seeded sliced thin
- 3 Garlic Cloves, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Paprika
- ⅛ teaspoon Cayenne, or to taste
- 28 ounce can whole plum tomatoes, coarsely chopped
- ¾ teaspoon Salt, or taste
- ¼ teaspoon Black Pepper, or to taste
- 5 ounces Feta cheese, crumbled (optional)
- 6 Large Eggs
- Cilantro, chopped
- Hot Sauce
Instructions
- Heat Cast Iron Skillet over medium low heat and then add oil.
- Add onion and bell pepper and cook until soft, about 15 minutes. Add garlic and cook 1 more minute.
- Whisk in cumin, paprika and cayenne and cook for 1 minute.
- Pour in tomatoes with the juice, salt, pepper and simmer until tomatoes have thickened, about 10 minutes.
- Gently stir in feta.
- Carefully crack eggs over tomatoes in skillet and season with salt and pepper.
- Place skillet into preheated 350 degree oven and bake until egg whites are set, approximately 7-10 minutes.
- Garnish with cilantro and dots of hot sauce.
PIN this Shakshuka (Baked Eggs in Spicy Tomato Sauce)!
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
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Have you ever tried freezing the cooked product? I saw a recipe for Shakshuka cooked in the microwave in ramekins that says you can freeze them (cooked) for moths.
Have you ever used fresh tomatoes instead of canned?