Shakshuka
Eggs poached in spiced tomato and bell pepper, feta and herbs.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The egg whites are done when they're set but still trembling. Pull the lid off and look - if the whites are translucent in spots, give it another minute. Yolks should stay runny.
Ingredients
Everything below makes 4 servings.
- 3 tbspolive oil
- 1 mediumyellow oniondiced
- 2red bell pepperdiced
- 4garlic clovesminced
- 1½ tspground cumin
- 1 tspsweet paprika
- 1 tspsmoked paprika
- ¼ tspcayenne pepper
- 1 cancanned whole peeled tomatoeshand-crushed
- 6large eggs
- ½ cupfeta cheesecrumbled
- ¼ cupfresh parsleychopped
- 1 tspkosher salt
- 4warm pita
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 290calories
- 16gprotein
- 18gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice the onion and bell peppers.
- Mince 4 garlic cloves.
- Chop parsley.
- Crumble feta.
Soften
Heat olive oil in the skillet over medium. Add onion and bell pepper; cook 8 minutes until soft and just starting to color.
8 min · hands onBloom spices
Add garlic, cumin, both paprikas, and cayenne. Stir constantly 30-45 seconds - you want the spices fragrant but not burned.
1 min · hands onSimmer sauce
Add the crushed tomatoes and salt. Simmer uncovered 10-12 minutes, stirring occasionally, until thickened enough that a spoon leaves a brief trail.
12 min · hands offPoach eggs
Make 6 shallow wells in the sauce with the back of a spoon. Crack an egg into each. Cover and cook 5-7 minutes for jammy yolks, longer if you want them firm.
6 min · hands offFinish
Scatter feta and parsley over the top. Serve straight from the skillet with warm pita for scooping.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skip eggs; stir crumbled tofu into the sauce, simmer 5 min covered to heat through.
Stir in 1 can drained chickpeas instead of eggs; simmer 5 min to warm. Saves about 2 minutes.
Toast or warm in oven while sauce simmers. Adds about 2 minutes.
Toast or warm while sauce simmers. Adds about 2 minutes.
What keeps
Make the tomato-pepper base ahead - keeps 4 days. Reheat the sauce, crack fresh eggs in to poach.
Don't poach the eggs in advance; they get rubbery on reheat.
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who plans your dinner.
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