Shakshuka

🥘 Ingredients

Prep and Aromatics

• cumin (ground)
  1 tsp
• garlic (thinly sliced)
  3 cloves
• kashmiri chili
  1/4 tsp
• olive oil
  3 tbsp
• onion (halved and thinly sliced)
  1 large
• red bell pepper (seeded and thinly sliced)
  1 large
• sweet paprika
  1 tsp

Tomato Sauce

• can of whole tomatoes (coarsely chopped)
  800 g
• feta cheese
  140 g
• salt

Bake and Garnish

• black pepper
• cilantro (chopped)
• eggs
  6 large
• flatbread
• salt

Prep and Aromatics

1. 1

   Preheat the oven to 190°C.
2. 2

   Heat olive oil in an oven-safe skillet over medium-low heat.

   olive oil: 3 tbsp
3. 3

   Add onion and red bell pepper . Cook gently until very soft, about ⏱️ 20 minutes .

   onion: 1 large (halved and thinly sliced), red bell pepper: 1 large (seeded and thinly sliced)
4. 4

   Add garlic and cook until tender, about ⏱️ 1.5 minutes .

   garlic: 3 cloves (thinly sliced)
5. 5

   Stir in cumin , sweet paprika , and kashmiri chili , and cook for ⏱️ 1 minute .

   cumin: 1 tsp (ground), sweet paprika: 1 tsp, kashmiri chili: 1/4 tsp

Tomato Sauce

1. 1

   Pour in can of whole tomatoes .

   can of whole tomatoes: 800 g (coarsely chopped)
2. 2

   Season with salt to taste.

   salt
3. 3

   Simmer until the tomatoes have thickened, about ⏱️ 10 minutes .
4. 4

   Crumble in feta cheese .

   feta cheese: 140 g

Bake and Garnish

1. 1

   Gently crack eggs into the skillet over the tomatoes.

   eggs: 6 large
2. 2

   Season the eggs gently with a pinch of extra salt and black pepper .

   salt, black pepper
3. 3

   Transfer the skillet directly into the preheated oven and bake until the egg whites are just set but the yolks are still runny, about ⏱️ 8 minutes .
4. 4

   Sprinkle with cilantro and serve warm with flatbread .

   cilantro (chopped), flatbread