# Shakshuka

Shakshuka takes 35 min (10 min prep, 25 min cooking) and serves 4.

Recipe by loveandlemons.com · original: https://www.loveandlemons.com/shakshuka/  
Cuisine: Middle Eastern · Dish: Breakfast & brunch  
On Meez: https://meezenplace.app/recipes/shakshuka-recipe (with step-by-step Cook Mode)

This easy shakshuka recipe features gently poached eggs in a tomato and bell pepper sauce. It's a perfect breakfast, lunch, or dinner!

## Ingredients (serves 4)

- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ teaspoon paprika
- 1 (28-ounce) can fire-roasted crushed tomatoes
- Freshly ground black pepper
- 6 large eggs
- ¼ cup fresh parsley or cilantro leaves
- ¼ cup crumbled feta cheese
- Pita, for serving
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- pinch cayenne pepper, optional
- ½ teaspoon sea salt, plus more to taste

## Steps

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

## 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.