How to Make Shakshuka

By J. Kenji López-Alt · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large skillet over high heat until shimmering. Add the onion, red pepper and chili in an even layer and cook without stirring until the bottom is deeply browned and charring in spots, about 6 minutes. Stir and repeat. Keep cooking until fully softened and spottily charred, about 10 minutes in total.
2. Add the garlic and cook, stirring, for about 30 seconds until fragrant. Add the paprika and cumin and cook, stirring, for about 30 seconds. Immediately add the tomatoes and stir to combine.
3. Lower the heat to a bare simmer and cook for 10 minutes. Season with salt and pepper and stir in half the cilantro or parsley.
4. Make a well near the edge of the pan with a large spoon and break an egg into it. Spoon a little sauce over the edges of the white so it partly covers the white, leaving the yolk uncovered. Repeat with the other five eggs.
5. Season the eggs lightly with salt, cover, turn the heat to the lowest setting and cook for 5 to 8 minutes, until the whites are barely set and the yolks still run.
6. Sprinkle with the remaining cilantro or parsley and any optional toppings. Serve right away with crusty bread.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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