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Weeknight Shakshuka
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Ingredients
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Step by step
Method
4 steps
- 1
Warm 2 tablespoons olive oil in a large skillet over medium heat. Cook 1 diced medium onion 5–7 minutes until lightly browned at the edges — that sweetness is the base of a good sauce.
- 2
Add 2 minced garlic cloves, 1 diced green bell pepper, and a minced jalapeño if you want heat; cook 2 minutes until the pepper softens a little. Stir in 2 cups chopped fresh plum tomatoes (or 1 can diced tomatoes, drained slightly) plus 1 can (14 oz) whole or crushed tomatoes broken up; simmer 5 minutes.
- 3
Add 1–2 teaspoons sweet paprika, ½–1 teaspoon hot paprika or a pinch of cayenne, ½ teaspoon turmeric if using, ½ teaspoon sugar if the tomatoes taste sharp, plus kosher salt and black pepper. Cook 1 minute until the spices smell warm. Pour in ½ cup tomato juice or vegetable broth and simmer uncovered 15–25 minutes, stirring now and then, until the sauce is thick and spoonable — add a splash more liquid if it sticks.
- 4
Make small wells and crack 4–6 large eggs into the sauce. Cover and cook 6–8 minutes until the whites are set and the yolks are still soft (or finish under a broiler for firmer tops). Sprinkle with za'atar or chopped parsley and serve in bowls with warm pita. You want eggs gently set in a thick paprika-tomato sauce — not rubbery hard-cooked yolks or a thin watery tomato puddle.