This shakshuka recipe makes four servings.

Equipment

• Large sautee pan or dutch oven (instructions refer to this as dutch oven) w/ lid
• Stirring spoon
• Cutting board
• Sharp knife
• Baking sheet

Ingredients

• 3 medium onions
• 5 cloves garlic
• 4 large bell peppers
• 1 tbsp cilantro
• 2 or 3 pablano peppers
• 3/4 teaspoon cumin seed
• 1/3 cup olive oil
• 1 tbsp paprika
• 2 bay leaves
• 1 pinch of cayanne pepper
• 2 sprigs of thyme
• Kosher salt, to taste
• 4 tbsp coarse sugar
• 1 28 ou can whole peeled or diced tomatoes, undrained
• (optional) 6 eggs
• (optional) 1/2 cup feta cheese, crumbled
• (optional) Crusty bread or pita

Instructions

1. Slice onions into thin slivers
2. Crush garlic
3. Chop bell peppers
4. Chop cilantro
5. (Whole peeled tomatoes only) Break up tomatoes into smaller pieces
6. Place pablano peppers under the broiler for 5-7 minutes or until charred.
7. Place pablano peppers into a bowl with a lid (or plate) on top to sweat out its juices. This is just for a minute or two, or until the skin is peeling.
8. Peel the skin off the pablano peppers.
9. In the bottom of the dutch oven, toast the cumin seeds on medium to high heat until fragrant.
10. Add olive oil to dutch oven, and turn to medium heat.
11. When oil is hot, add the onions and sautee for 5 minutes or until they are soft.
12. Add bell peppers, garlic, paprika, bay leaves, thyme, salt and sugar to the dutch oven.
13. Over the course of 10 minutes, stir the dutch oven every minute or so.
14. When the bell peppers are soft, add in tomatoes and cook for 10-15 minutes.
    • Stir often
    • Add water as needed to keep to a pasta-sauce like consistency
15. (If using eggs) After the flavours have come together, crack eggs into the dutch oven and cook at a lower heat covered until the yolk is set.
16. Yum time.

Credits

Inspired by recipes from Smitten Kitchen and Plenty.