Shakshuka is a traditional dish from North Africa with lots of variations – but essentially it’s a skillet filled with a hearty tomato sauce with onions, peppers, spices, and some poached eggs on top. I like to serve shakshuka over a bed of basmati rice, topped with some fresh parsley or cilantro, avocado, and some salty feta cheese. It takes less than 30 minutes to pull everything together, and makes a perfect weeknight meal. Happy cooking!

SHAKSHUKA

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and diced into 1/2” pieces
Kosher salt
Freshly ground black pepper
3 medium garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes (diced tomatoes will work too)
2 tablespoons harissa paste (mild or hot, your preference)
1 tablespoon tomato paste
A few handfuls of fresh spinach, roughly chopped
3 to 5 eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado, diced (optional)
Toasted bread (optional)

PREPARATION

Heat the oil over medium heat in a large lidded skillet. Add the onion, red pepper, 1/2 teaspoon salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the garlic, paprika, cumin, and red pepper flakes. Stir and let cook for about 30 seconds, then add the canned tomatoes, harissa paste, and tomato paste. Simmer and stir occasionally for 15 minutes until the sauce is thickened.
Add the spinach and stir until wilted. Use a large spoon to make wells in the sauce and crack an egg into each well. Cover and cook over medium heat until the eggs are set, about 5 minutes – though the timing will also depend on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley and avocado, if using. Serve over basmati rice and with toasted bread for scooping.