Shakshuka: Easy Traditional Baked Eggs

shakshuka | leave it to JoyI am so excited to tell you about my latest foodie find, Shakshuka. I love eggs, they are very nutritious, delicious, affordable, and they are super quick! So when my husband saw this on Reddit I had to try it. This Shakshuka costs me about $3.00 and it will feed me and the husband for a meal with a single egg left over for a snack.

Original recipe from: NewYork Times Cooking

Serves: 3       Prep: 5 min    Cook: 35-40 minutes

  • 3 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3-5 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  •  – ¼ teaspoon cayenne, or to taste
  • 1 (28-ounce) homemade roasted canned tomatoes with juices
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 1¼ cups feta cheese, crumbled/chopped (about 5 ounces)
  • 6 large eggs
  • Chopped cilantro, for garnish
  1. Heat oven to 375 degrees
  2. Heat oil in a cast iron pot/skillet over medium heat. Saute onion and bell pepper until very soft and fragrant, 10 – 15 minutes
  3. Add thinly sliced garlic and cook until tender, 1 to 2 minutes until fragrant
  4. Add cumin, paprika, cayenne, and cook 2 minutes
  5. Pour in tomatoes,  ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes
  6. Stir in crumbled feta
  7. Create 6 little craters in the sauce, gently crack eggs into craters, season with a little extra salt and pepper
  8. Transfer pot/skillet to oven and bake until eggs are just set, 7 to 10 minutes (I have also put a lid on it and let the steam set the eggs, this is not traditional, but its faster, only about 2-3 minutes)
  9. Sprinkle with cilantro  and serve

Hope you like it – Joy

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