Shakshuka With Fresh Herbs

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15 Minutes Prep
35 Minutes Total

Master caterer & food stylist Ash Hays (@ForMySenses) perfects a classic, homestyle middle eastern dish. A definite must try for your next dinner party or family style #SundaySauce!

Ingredient List
  • 2 tbsp olive oil Small check mark in a circle icon
  • 1 onion, sliced Small check mark in a circle icon
  • 1 red pepper, sliced Small check mark in a circle icon
  • 1 garlic cloves, minced Small check mark in a circle icon
  • 1 tsp cumin Small check mark in a circle icon
  • 1/2 tsp smoked paprika Small check mark in a circle icon
  • salt and freshly ground black pepper Small check mark in a circle icon
  • 1 28oz can Muir Glen whole plum tomatoes Small check mark in a circle icon
  • 4 eggs Small check mark in a circle icon
  • fresh herbs (dill, cilantro or parsley) Small check mark in a circle icon
  • feta cheese (optional) Small check mark in a circle icon
Preparation
  1. Preheat oven to 400˚F. Heat the olive oil in a large oven proof skillet .
  2. Add onion and pepper and cook until very soft (about 15 minutes), then add spices and garlic and cook until fragrant (about 1 minute).
  3. Add tomatoes and bring mixture to a boil. Reduce to a simmer and cook for about 10 minutes. Season with salt and pepper to taste.
  4. With the back of a spoon, create 4 pockets or indents in the tomato sauce and crack an egg into each.
  5. Set skillet in the oven and bake just until eggs are set, about 5-7 minutes.
  6. Garnish with fresh herbs and feta cheese as desired. Enjoy!