A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, spicy tomato and red pepper sauce. It’s an impressive but foolproof brunch or lunch, and a compelling argument for eggs for dinner.
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Mother’s Day Shakshuka
- 1/4 cup olive oil
- 4 shallots, peeled and halved (or 1 onion, halved and thinly sliced)
- 3 garlic cloves, thinly sliced
- 1 fresh hot chile, minced (I prefer serrano chiles for this)
- 1/2 cup dry red wine
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons paprika
- 1 28-ounce can whole plum tomatoes with their juices, coarsely chopped (I use scissors to cut them while the tomatoes are in the can)
- 1 large red bell pepper, roasted over open flame, peeled, seeded and chopped
- Salt and pepper
- 6 ounces good quality feta
- 6 large eggs
- Chopped cilantro and/or parsley, for garnish
Preheat oven to 400 degrees.
Heat oil in a large ovenproof skillet over medium-low. Add shallots and cook until starting to brown. Add the garlic and chile and cook for a minute. Add the wine and spices. Cook until pan is almost dry. Pour in tomatoes and peppers, and season with salt and pepper. Simmer until tomato juices have almost evaporated and sauce is thickened, about 12 minutes. Taste and adjust seasoning.
Gently crack eggs into skillet over tomatoes, evenly spaced. Sometimes I make small depressions with a spoon so they are seated more evenly. Season with salt and pepper. Sprinkle crumbled feta around the eggs. Put skillet into oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve.