Shakshuka (meaning “shaken” or “all mixed up”) is a classic dish from the Middle East and North Africa, featuring eggs poached gently in a simmering sauce of tomatoes, chili peppers, and onions, heavily seasoned with cumin and paprika. It is often served for breakfast or brunch.

Prep Time	Cook Time	Serves
15 minutes	25 minutes	4

Part A: Ingredients

• Base: 2 Tbsp Olive Oil, 1 large Onion (diced), 1 Red Bell Pepper (diced), 4 cloves Garlic (minced).
• Spice: 1 Tbsp Sweet Paprika, 1 tsp Cumin, $1/2$ tsp Cayenne Pepper (optional), Salt and Black Pepper.
• Tomato: 1 (28 oz) can Crushed Tomatoes (or diced tomatoes), 1 Tbsp Tomato Paste.
• Finish: 6 large Eggs, $1/4$ cup Chopped Fresh Parsley or Cilantro, Feta Cheese (crumbled, optional).

Part B: Instructions

Step 1: Build the Sauce Base

1. Heat the olive oil in a large, wide, deep skillet (preferably cast iron) over medium heat.
2. Add the diced onion and red bell pepper. Sauté for 8-10 minutes until the vegetables are very soft.
3. Add the minced garlic, paprika, cumin, and cayenne (if using). Cook for 1 minute until fragrant.

Step 2: Simmer the Tomato Sauce

1. Stir in the tomato paste, crushed tomatoes, $1/2$ cup of water, salt, and pepper.
2. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook for 10–15 minutes until the sauce has thickened slightly and the flavors have merged.

Step 3: Poach the Eggs

1. Using a large spoon, create 6 small wells (indentations) in the tomato sauce.
2. Carefully crack one egg into each well.
3. Cover the skillet tightly and simmer for 5–8 minutes, or until the egg whites are set and the yolks are still runny (adjust cooking time to your preference).

Step 4: Serve

• Remove the skillet from the heat. Garnish generously with the chopped fresh parsley or cilantro.
• Crumble feta cheese over the top if desired.
• Serve the Shakshuka immediately, directly from the skillet, with thick pieces of crusty bread or pita for dipping.