A vibrant and hearty shakshuka featuring a rich tomato and three-pepper sauce with mushrooms, topped with poached eggs and crumbled feta. Served warm with toasted bread for dipping, this dish bursts with bold spices and fresh herbs.
Ingredients extracted via AI
olive oil1 onionmushroomssalt1 red bell peppermild red nardello pepper1 jalapeño1 PL cuminpaprikaturmericcayenne pepperblack pepperchopped tomatoeswater5 eggfeta cheesefresh herbsItalian parsley
Procedure generated via AI
Heat a heavy skillet over medium-high heat and add a generous amount of olive oil.
Add chopped onion and mushrooms seasoned with salt. Cook for about 10 minutes until softened and golden brown.
Stir in three types of peppers: diced red bell pepper, sweet red nardello pepper, and chopped jalapeño. Sauté for about 5 minutes until the peppers soften.
Add the spices: a tablespoon of cumin, paprika, turmeric, cayenne pepper, and freshly ground black pepper. Stir well and cook for 1 to 2 minutes to release their flavors.
Pour in crushed tomatoes (use good quality like San Marzano for best results) and a splash of water. Stir and simmer over medium heat for 15 to 20 minutes, occasionally stirring until the vegetables are tender and the flavors meld.
Taste and adjust salt as needed.
Using a spoon, create wells in the sauce for the eggs—one well per egg you plan to add.
Carefully crack each egg into a small ramekin first, then gently slide them into the wells in the sauce.
Season the eggs with salt and freshly ground black pepper.
Cover the skillet with a lid or foil and cook over medium heat until the eggs reach your preferred doneness, whether soft or fully set.