Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Shakshuka is a Maghreb dish that has won the hearts of millions of people around the world. It's cooked in one pan and typically served for breakfast or dinner. Eggs are simmered in a thick, spicy tomato sauce, sprinkled with fresh herbs, and eaten with warm flatbread or fresh bread. Ground meat is sometimes added to shakshuka, but it's delicious as a vegetarian version with a little brined cheese.

Ingredients:

Eggs

• 2 tbsp. l. olive oil
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1 small yellow bell pepper, thinly sliced
• A pinch of crushed red pepper flakes
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 3 cups classic marinara sauce, see recipe below
• 5–6 large eggs
• 3/4 cup crumbled feta
• 3 tbsp chopped fresh parsley

Classic marinara sauce

• 1/3 cup olive oil
• 6 cloves garlic, crushed
• Three 750g packages of chopped tomatoes
• 1 teaspoon Italian seasoning
• 1 large sprig of basil
• 3 tablespoons unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, marinara sauce, Italian seasonings, basil, coriander, cumin, sweet pepper, feta cheese

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the onion, garlic, bell pepper, red pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the sauce and bring to a simmer. Reduce the heat to low.
Step 3
• Crack an egg into a small bowl, make a well in the sauce, and add the egg. Repeat with the remaining eggs, distributing them evenly throughout the pan. Sprinkle with feta cheese, being careful not to get it on the yolks to avoid breaking them.
Step 4
• Place the pan in the oven and bake until the whites are set, 10–13 minutes. Sprinkle with parsley and serve immediately.
  
  Classic marinara sauce:
  Yield: 8 tbsp.
  
  In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until golden, 3–4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon of salt, and a few grinds of black pepper. Bring to a boil and cook, stirring occasionally, for 7 minutes. Remove from heat and stir in the butter until melted. Season with salt and pepper to taste.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.