Shakshuka

A simple, satisfying favorite.

Why You'll Love This Recipe

• One-pan brunch or dinner.
• Spicy, smoky, satisfying.
• Vegetarian and high-protein.
• Sauce makes great leftovers.
• Crusty bread is the best vehicle.

Ingredient Notes

• Two paprikas (sweet + smoked) give depth.
• Real feta (Greek sheep's milk).
• San Marzano tomatoes if you can find them.

Ingredient Substitutions

• Add chorizo or merguez sausage for non-veg.
• Goat cheese for feta.
• Add spinach or kale stirred in before eggs.

Equipment Needed

• Wide cast-iron or oven-safe skillet
• Wooden spoon
• Lid

Prep Tips

• Use a wide skillet so eggs spread out.
• Crack eggs into small bowls before pouring into wells.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 medium tomato, diced, 1 medium onion, diced, 1 medium bell pepper, sliced, 3 cloves garlic, minced, 1 tsp cumin, 1 tsp paprika, 1 tbsp olive oil. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté onion, pepper, garlic.

3. 3

   Add tomato and spices, simmer 10 min.

4. 4

   Crack eggs into sauce, cover until set.

Artsi Pro Tips

• Bloom spices with the tomato paste for depth.
• Cover after adding eggs to set the tops via steam.
• Pull just when whites set; carryover finishes the yolks.

Common Mistakes

• Overcooking eggs into hard-yolk.
• Sauce too watery — simmer longer first.
• Skipping bread — half the joy is sopping.

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