Onion-free Contains garlic

Red Pepper Shakshuka

Eggs gently poached in a smoky, cumin-spiced tomato and red pepper sauce, finished with feta and parsley. One skillet, bread for dunking.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Illustration of Red Pepper Shakshuka, drawn from its ingredients
Cook's note

Check the label on your canned tomatoes: most crushed tomatoes are just tomatoes and salt, but a few “seasoned” versions sneak in dried aromatics. Plain is what you want.

Method

  1. Heat the olive oil in a 12-inch skillet over medium heat. Add the peppers and a pinch of salt and cook, stirring often, until very soft.

  2. Add the garlic, cumin, smoked paprika and cayenne and stir for until fragrant.

  3. Pour in the tomatoes, sugar and salt. Simmer , stirring now and then, until the sauce thickens.

  4. Make 6 wells in the sauce with a spoon and crack an egg into each.

  5. Cover and cook over medium-low , until the whites are set but the yolks are still runny.

  6. Scatter the feta and parsley over the top and serve in the skillet with crusty bread.

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More to cook

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Red Pepper Shakshuka
Step 1 of 6

Heat the olive oil in a 12-inch skillet over medium heat. Add the peppers and a pinch of salt and cook, stirring often, until very soft.

Step 2 of 6

Add the garlic, cumin, smoked paprika and cayenne and stir for until fragrant.

Step 3 of 6

Pour in the tomatoes, sugar and salt. Simmer , stirring now and then, until the sauce thickens.

Step 4 of 6

Make 6 wells in the sauce with a spoon and crack an egg into each.

Step 5 of 6

Cover and cook over medium-low , until the whites are set but the yolks are still runny.

Step 6 of 6

Scatter the feta and parsley over the top and serve in the skillet with crusty bread.

All done

Dig in.

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