This is an easy to make dish that will become one of your quick weeknight favorites!
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium yellow onions, finely diced
1 large red bell pepper, cored, seeded and finely diced or 1 large roasted red pepper
1 jalapeño pepper, cored, seeded and sliced, or 2 tsp chopped. jalapeno peppers
2 tablespoons tomato paste
1 to 2 tablespoons Chipotle Tabasco hot sauce
3 cloves garlic, minced
One 28-ounce can diced tomatoes
2 teaspoons salt, plus more as needed
1 teaspoon granulated sugar
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground caraway seed
6 to 8 large eggs
Chopped fresh herbs, such as dill or cilantro, for garnish (optional)
Crumbled feta, for garnish (optional)
DIRECTIONS
In a large skillet (at least 10 inches) over medium heat, heat the oil until shimmering. Add the onions and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until just softened, 3 to 4 minutes. Stir in the tomato paste, 1 tablespoon chipotle hot sauce and the garlic, and cook, stirring constantly, for an additional 2 minutes.
Stir in the diced tomatoes, salt, sugar, paprika, cumin and caraway. Bring the mixture to a boil, reduce the heat to low and simmer uncovered until the sauce is thick and shiny, about 20 minutes. It will reduce somewhat, as well. Taste and adjust the seasoning, adding more salt or the remaining hot sauce, if you like it spicier.
Meanwhile, position the rack in the middle of the oven and preheat to 350 degrees.
Remove the skillet from the heat. Using a large spoon, create little wells in the sauce. Carefully break 1 egg into a cup or ramekin, then slip it into one of the wells; repeat with the remaining eggs. (Cracking the egg into a cup first lets you inspect it for any runaway bits of shell and makes it easier to contain the egg in the well in the tomato sauce.) Transfer the skillet to the oven and bake for about 10-12 minutes, until the egg whites are set, but the yolks are still a little runny.
Transfer the skillet to the counter and sprinkle with the herbs and feta, if using. Drizzle with more olive oil, to taste. Serve the shakshuka directly from the skillet, with plenty of bread.
NOTES
1. You can use any hot sauce you prefer. Traditional shakshua uses harissa which you can use if you have it one hand. Otherwise any hot sauce you like can be substituted.
2. Instead of sweet paprika, I generally use smoked Spanish paprika which gives the dish a hint of smokiness.
3. Once you’ve put the skillet into the oven, watch closely as it cooks so the eggs don’t over cook. The dish is better when the egg yolks are a little runny as this makes the tomato sauce bit creamier. But if the eggs over cook, the dish is still great!