Shakshuka Bowl Middle Eastern Dish (Print)

Poached eggs simmered in spiced tomato and pepper sauce with warm pita bread

# Components:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with chopped jalapeño. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes and add sugar, salt, and black pepper to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook until completely wilted, approximately 2 minutes.
06 - Using a spoon, make small indentations in the sauce and carefully crack eggs into each well.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warmed pita bread for dipping.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying the meal.
  • The sauce tastes like it simmered for hours, but it comes together in under half an hour.
  • It works for breakfast, lunch, or dinner without feeling out of place at any time of day.
  • You can adjust the heat and toppings based on what you have or what your crowd likes.
02 -
  • Don't skip simmering the sauce long enough or it will taste thin and watery instead of rich and spiced.
  • Make sure your skillet has a lid that fits well, or the eggs will take forever to cook and the yolks might overcook on the bottom before the tops set.
  • Warm your pita bread right before serving because cold pita doesn't scoop nearly as well and can tear.
03 -
  • Use a skillet that can go from stovetop to table because shakshuka looks beautiful served right out of the pan.
  • Crack each egg into a small bowl first so you can remove any shell pieces before adding it to the sauce.
  • Let the sauce cool for just a minute after simmering before adding the eggs so they don't start cooking the second they hit the pan.
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