Name: Chef John's Shakshuka
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1 large; Sliced fresh mushrooms - ½ cup; Salt, or more to taste - 1 teaspoon; Diced red bell pepper - 1 cup; Jalapeno pepper, seeded and sliced - 1; Cumin - 1 teaspoon; Paprika - ½ teaspoon; Ground turmeric - ½ teaspoon; Freshly ground black pepper, plus more to taste - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Crushed San Marzano tomatoes, or other high-quality plum tomatoes - 1 (28 ounce) can; Water, or more as needed - ½ cup; Large eggs - 6; Crumbled feta cheese - 2 tablespoons; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Shakshuka

1. Olive oil - 2 tablespoons

2. Onion, diced - 1 large

3. Sliced fresh mushrooms - ½ cup

4. Salt, or more to taste - 1 teaspoon

5. Diced red bell pepper - 1 cup

6. Jalapeno pepper, seeded and sliced - 1

7. Cumin - 1 teaspoon

8. Paprika - ½ teaspoon

9. Ground turmeric - ½ teaspoon

10. Freshly ground black pepper, plus more to taste - ½ teaspoon

11. Cayenne pepper - ¼ teaspoon

12. Crushed San Marzano tomatoes, or other high-quality plum tomatoes - 1 (28 ounce) can

13. Water, or more as needed - ½ cup

14. Large eggs - 6

15. Crumbled feta cheese - 2 tablespoons

16. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Chef John's Shakshuka

1. Stage

Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.

2. Stage

Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.

3. Stage

Top with feta cheese and parsley. DOTDASH MEREDITH FOOD STUDIOS