Shakshuka

🥘 Ingredients

• bell pepper
  1 large
• challah, pita, or crusty bread
• crumbled feta
• crushed tomatoes
  28 oz can
• garlic
  3 cloves
• ground caraway seed
  1/2 tsp
• ground cumin
  1 tsp
• harissa
  1-2 tbsp
• jalapeno
  1
• kosher salt
  2 tsp
• large eggs
  6-8
• olive oil
  2 tbsp
• sugar
  1 tsp
• sweet paprika
  1 tsp
• tomato paste
  2 tbsp
• yellow onions
  2 medium

🍳 Cookware

• large skillet

1. 1

   In a large skillet (10" or larger) heat olive oil over medium heat. Add yellow onions (finely diced) and cook until soft and translucent, about ⏱️ 6 minutes . Add bell pepper (seeded and finely diced) and jalapeno (cored, seeded, and sliced) and cook until just softened, ⏱️ 3-4 minutes . Stir in tomato paste , harissa (or gochujang), and garlic (minced). Cook for ⏱️ 2 minutes .

   olive oil: 2 tbsp, yellow onions: 2 medium, bell pepper: 1 large, jalapeno: 1, tomato paste: 2 tbsp, harissa: 1-2 tbsp, garlic: 3 cloves
2. 2

   Stir in crushed tomatoes , kosher salt , sugar , sweet paprika , ground cumin , and ground caraway seed . Bring the mixture to a boil, reduce heat to low and simmer uncovered until the sauce is thick and shiny, about ⏱️ 20 minutes . Taste and adjust the seasoning, adding more salt or the remaining harissa.

   crushed tomatoes: 28 oz can, kosher salt: 2 tsp, sugar: 1 tsp, sweet paprika: 1 tsp, ground cumin: 1 tsp, ground caraway seed: 1/2 tsp
3. 3

   Meanwhile, position the rack in the middle of oven and preheat to 400 F.
4. 4

   Remove skillet from heat. Using a large spoon, create wells in the sauce. Carefully break large eggs into a cup and pour into wells. Transfer skillet to the oven and bake for about ⏱️ 12 minutes , until egg whites are set.

   large eggs: 6-8
5. 5

   Transfer skillet to table and sprinkle with herbs and crumbled feta . Optionally drizzle more olive oil to taste. Serve with challah, pita, or crusty bread .

   crumbled feta, challah, pita, or crusty bread