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1.
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Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Sauté the onions and pepper; cook until the onions are translucent and tender. Add the garlic and sauté 1 minute more, or until fragrant. |
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2.
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Add the cumin, paprika, salt, black pepper, and red pepper flakes. Stir until the vegetables are coated. Stir in the tomato paste and coat the vegetables. |
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3.
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Stir in the crushed tomatoes with their juices. Reduce heat to a gentle simmer and cook for 5 minutes to let the flavors come together. |
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4.
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Turn off the heat. Make 6 small wells within the tomato mixture. Carefully crack an egg into each well. |
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5.
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Carefully transfer the skillet to the oven, and bake for 8 to 12 minutes, until the egg whites are opaque. |
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6.
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Remove the skillet from the oven and top with fresh parsley. Serve with crusty bread or pita on the side. |
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➢
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Prep tip: Make sure the eggs are at room temperature before adding them to the pan, because cold eggs will lower the temperature of the sauce. If you have the time, separate the egg yolks and whites, and add the whites first to cook a few minutes longer than the yolks in the wells. |
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➢
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Green Shakshuka: Add green bell peppers, spinach, and tomatillos to go green with this dish. |
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Mexican-Inspired Shakshuka: Try a mash-up of huevos rancheros and shakshuka by adding black beans and Cotija or cheddar cheese. |