🎼 Perfect partnerCreamy Honey Garlic Lemon Chicken Orzo
🍔
Oven + stovetop — no fighting over heatShares 7 ingredients (parsley, pepper, arlic)
👨🍳 Instructions
✨ Meez Magic · 3 steps → 9 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Heat the extra-virgin olive oil in a large lidded skillet over medium heat
2
Add the diced white onion and diced red bell pepper and cook until softened and translucent
3
Add the minced garlic, ground cumin, paprika, and cayenne pepper (if using) and cook, stirring, until fragrant
4
Add the fire-roasted crushed tomatoes, sea salt, and several grinds of black pepper to the skillet
5
Simmer over low heat, stirring often, until the sauce has thickened
6
Make 6 wells in the sauce and crack one egg into each well
7
Cover and cook until the eggs are set (the timing will depend on how runny or firm you like your eggs)
8
Season to taste with salt and pepper and top with the fresh parsley and crumbled feta cheese
9
Serve with pita
🎉
You're all done!
Enjoy your shakshuka recipe — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Heat Olive OilUse a skillet with a tight lid
- Soften Onion & PepperStir occasionally for even cooking
- Watch out · Bloom SpicesStir constantly to prevent burning
- Add TomatoesStir well to combine spices and tomatoes
- Watch out · Simmer SauceLower heat prevents scorching the sauce
- Make Egg WellsCrack eggs into a cup first for control
- Cook Eggs CoveredCheck often for your preferred yolk texture
Swaps, storing and making ahead
Good to know
Swaps
- No fire-roasted crushed tomatoes? Use regular crushed tomatoes, though you'll lose some of the smoky flavor.
- No feta? Crumbled goat cheese works well in its place.
Storing it
Leftovers keep in the fridge for up to 3 days, though the eggs will firm up. Reheat gently on the stovetop until steaming hot.
Making it ahead
The tomato and pepper sauce can be made up to 2 days ahead and kept in the fridge; bring it back to a simmer before adding the eggs.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
