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Shakshuka
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Ingredients
3
tbsp
extra virgin olive oil
1
large onion
halved and sliced thin
6
oz
drained roasted red pepper
3
garlic cloves
minced
1
tsp
ground cumin
1
tsp
paprika
1
tsp
coriander
1
tsp
aleppo pepper
23
oz
chopped tomatoes including juice
¾
tsp
salt
¼
tsp
black pepper
Instructions
Heat olive oil in a skillet on medium high heat.
Add onion and peppers and cook until soft.
Add garlic and cook until tender.
Stir in cumin, paprika, and aleppo.
Add tomatoes, salt and pepper.
Simmer until sauce has thickened by 50%.
Make divots in the sauce and crack 16 eggs into the sauce, one per divot.
Poach eggs until the whites are set.
Top with French feta, olive oil and chopped parsley.
Notes
Serve with toasted, crusty bread.