Classic Shakshuka

Breakfasts | Jewish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic Shakshuka

Ingredients

Spanish onions - 1 head
Orange Bell Peppers - ½ pieces
Garlic - 2 cloves
Canned Tomatoes (Pelati) - 14.1 oz
Passata Tomato Sauce - 0.7 oz
Ground Cumin - 1 tablespoon
Smoked salt - ½ spoons
Oregano - ½ spoons
Chicken Egg - 4 pieces
Feta cheese - 2.1 oz
Cilantro - 0.5 oz
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Chili Flakes - to taste
Pita - 2 pieces

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Preheat the oven to 356°F. Chop the red onion and bell pepper into medium-sized cubes.

Step 3

Chop the garlic.

Step 4

Chop the cilantro.

Step 5

Crumble the feta cheese coarsely (you can use your hands).

Step 6

Heat the olive oil. Sauté the onion over medium heat with oregano, paprika, and cumin.

Step 7

When the onion becomes translucent, add the garlic and red pepper.

Step 8

After 2 minutes, add canned tomatoes, tomato paste, salt, and pepper to the skillet. Stir well. Slightly reduce the heat and continue cooking the vegetables for about 5 minutes.

Step 9

Create wells in the sauce and carefully crack the eggs into them.

Step 10

Sprinkle the shakshuka with feta cheese. After a minute, place the skillet in the oven for 7–10 minutes. The egg whites should set while the yolks remain runny. There is no need to cover the skillet.