If you’ve been following me for a while, you know that I was obsessed with making shakshuka during the summer and peak tomato season. And by obsessed, I mean that I was making it at least 5 days a week. While I no longer make it as often, it’s still one of my favorite (and of the easiest!) things to make.
- 1/2 onion
- 1 large bell pepper
- 4 tomatoes
- 4 eggs
- 1/4 tsp cayenne (reduce 1/8 tsp for less spicy)
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp brown sugar
- dill (optional)
- Heat up some olive oil and toss in the chopped onions, let them cook for a minute and toss in chopped bell peppers. Once they both cook down (~5 minutes) and the onions start to caramelize, add in a pinch of salt.
- Toss in the chopped tomatoes, cover and let simmer on medium heat for ~7 minutes, add in the sugar. Season with cayenne, paprika, cumin, and salt and pepper to taste.
- Make 4 holes using a spoon for the eggs, crack in an egg in each whole. Cover and cook until you see the tops of the egg whites cook over the yolks.
- Top with feta, cilantro, and dill.