Free recipe
Shakshuka & Mezze
Built around eggs and crushed tomatoes -- the method starts by heating the olive oil in a wide pan over medium heat.
This Mediterranean shakshuka & mezze builds its flavor from eggs, crushed tomatoes and onion, and comes together in about 25 minutes with easy-level technique. The method starts by heating the olive oil in a wide pan over medium heat.
Ready in 25 minutes -- genuinely doable on a weeknight.
An easy, forgiving method -- hard to get wrong on a first try.
Built around eggs, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 eggs
- 1 can (14 oz) crushed tomatoes
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 cup crumbled feta
- 2 tbsp olive oil, warm bread, cilantro, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the olive oil in a wide pan over medium heat. Cook the onion and pepper 6-7 minutes until soft.
Add the garlic, paprika, and cumin and cook 1 minute until fragrant.
Pour in the crushed tomatoes, season with salt, and simmer 8-10 minutes until thick (a runny sauce makes watery eggs).
Use a spoon to make 4 wells in the sauce and crack an egg into each.
Cover the pan and cook gently 5-7 minutes, until the whites are set but the yolks are still runny - the perfect shakshuka.
Scatter over the feta and cilantro.
Serve straight from the pan with warm bread for dipping.
The step worth not rushing: Cover the pan and cook gently 5-7 minutes, until the whites are set but the yolks are still runny - the perfect shakshuka.
