Servings: 4
Shakshuka is a dish of eggs poached in a rich, flavorful tomato sauce. It’s comfort food that can be found all over the Middle East. Serve it with a slab of crusty bread or over rice.
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Stir in the garlic, and cook until the garlic is fragrant, about 1 minute more. Transfer the mixture to a 6-qt. slow cooker. Stir in the tomatoes, paprika, sugar, cumin, pepper flakes, and 1/2 tsp. salt. Cover and cook on low until slightly thickened, 3 to 4 hours.
Stir in 1/4 cup of the feta and the olives. Using the back of a spoon, make 4 indentations in the sauce. Crack an egg into each indentation, and sprinkle the remaining 1/4 cup feta over the top. Cover, increase the heat setting to high, and cook until the egg whites are set and the yolks are slightly runny, 15 to 17 minutes. To serve, spoon 1 egg and one-fourth of the sauce into each of 4 shallow bowls. Sprinkle the parsley and some flaky sea salt over the eggs, and serve.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review