This easy shakshuka recipe features a rich, spiced tomato sauce with tender bell peppers, topped with perfectly cooked eggs and crumbled feta. Served with crusty bread or pita, it’s a comforting and vibrant breakfast or brunch option.
Ingredients extracted via AI
onion4 strúčik garlic3 PL olive oilbell pepper1 ČL paprika powder1 ČL chili powder2 ČL ground cumincanned tomatoes0.5 ČL salt0.5 ČL black peppercorianderparsleyeggfeta cheesecolored bell pepper
Procedure generated via AI
Peel and dice one large onion or one and a half small onions into small cubes.
Peel four garlic cloves and finely chop them.
Prepare a large stainless steel or cast iron skillet (well-seasoned if cast iron).
Heat about three tablespoons of olive oil over medium heat until it shimmers gently.
Chop the bell pepper into small pieces, remove seeds, and add it to the skillet along with the diced onion.
Sauté the onion and bell pepper for 10 to 12 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften without burning.
Drain the canned peeled tomatoes slightly to remove excess liquid, then add the liquid gradually to reach your desired sauce consistency.
Crush the tomatoes directly in the skillet with a wooden spoon and bring the sauce to a simmer over medium heat.
Reduce the heat and let the sauce gently simmer for 15 to 20 minutes until it thickens and the flavors deepen.
Add the spices: one teaspoon paprika, one teaspoon chili powder, two teaspoons ground cumin, half a teaspoon salt, and half a teaspoon black pepper. Stir well to combine.