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Shakshuka Variation Recipe

North African · Main course · 35 min total

A twist on the classic North African dish, this shakshuka features a rich tomato and bell pepper sauce with a hint of smoky cumin and paprika, topped with perfectly poached eggs and crumbled feta cheese.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• Salt and black pepper to taste
• 4 large eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cayenne (if using); cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens.
4. Make 4 small wells in the sauce and crack an egg into each well. Cover the skillet and cook on low heat until eggs are set to your liking (about 6-8 minutes for runny yolks).
5. Sprinkle feta cheese and fresh herbs over the top. Serve immediately with crusty bread or pita.

Tips

• For a spicier version, add a chopped jalapeño with the bell pepper.
• Leftovers can be refrigerated for up to 2 days; reheat gently on the stove.
• Serve with warm pita bread or crusty bread for dipping.

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