I jumped on the shakshuka bandwagon when it started trending as the perfect quick, easy, and gorgeous home-made brunch centerpiece! When my good friend gifted me a cast iron pan, I knew it was time. The best thing about shakshuka is that it is SO flexible. You can really use whatever types of vegetables you want so long as the base becomes sauce-like and thick (traditionally achieved by cooking down onion, bell pepper, and tomato).
This makes for a fun exercise--scouring the market for what's in season. I love this recipe because it can easily feed 4-6 adults, looks stunning, and is an excuse to eat a LOT of bread!
- 3 tbsp olive oil
- 1 lg yellow onion, halved and thinly sliced
- 1 lg red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced (or however much garlic you like because garlic is something you measure with your heart)
- 1 (28oz) can whole plum tomatoes coarsely chopped with juices OR 2 (14oz) cans diced tomatoes with juices OR 4 medium farm fresh heirloom tomatoes
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ⅛ tsp cayenne
- 5 oz feta cheese, crumbled (about 1 ¼ cp) or soft herbed goat cheese scooped
- 5 lg eggs
- Salt and freshly ground black pepper to taste
- Chopped cilantro for serving
- Hot sauce for serving
- Fresh crusty bread fro serving
- Preheat the oven to 375F.
- Heat oil in a large cast iron over medium heat.
- Saute sliced onions and bell peppers until soft.
- Add sliced garlic, cumin, paprika, and cayenne. Saute 1 minute.
- Add diced tomatoes with juices. Stir until combined.
- Season with salt and pepper to taste.
- Simmer until thickened, about 10 mins.
- Drop feta or scoops of fresh goat cheese on top, leaving spaces in between for the eggs.
- Crack eggs into skillet between cheese.
- Generously season with salt and pepper again.
- Move skillet into the oven for 7-10 mins or until eggs whites are cooked all the way through.
- Remove from the oven, top with fresh cilantro and enjoy with hot sauce and fresh crusty bread!