Middle Eastern
Skillet Shakshuka
A Middle Eastern favorite that is perfect for breakfast, lunch, or dinner. Mop up the sauce with warm bread.
- Prep10 min
- Cook20 min
- Total30 min
- Cost (est.)$3.00/serving
- Leveleasy
Kid-friendly
Servings
Ingredients
Produce
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- ¼ cup fresh cilantro or parsley, chopped
Dairy and eggs
- 8 large eggs
- 4 oz feta cheese, crumbled
Pantry
- 2 tbsp olive oil
- 1 can crushed tomatoes (28-oz can)
- 1 tsp salt
Spices
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
Estimated cost: about $12.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat the olive oil in a 12-inch skillet over medium heat. Cook the onion and bell pepper for 5 minutes, until soft.
- Stir in the garlic, cumin, paprika, and cayenne and cook for 30 seconds, until fragrant.
- Pour in the crushed tomatoes and salt and simmer for 8 to 10 minutes, stirring now and then, until slightly thickened.
- Make 8 small wells in the sauce with a spoon and crack an egg into each one. Cover and cook for 5 to 7 minutes, until the whites are completely set and the yolks are as firm as you like.
- Scatter the feta and herbs over the top and serve straight from the pan.
Equipment
12-inch skillet with lid
Tips
- For firm yolks, cook an extra 2 to 3 minutes. Fully cooked eggs are safest for young children, older adults, and anyone pregnant.
- Serve with warm pita or crusty bread for scooping.
Easier for kids
- Skip the cayenne, or add a pinch only to the adults' bowls at the end.
- Cook the eggs a little longer so the yolks are fully set for kids who dislike runny eggs (contains egg).
Photo: Rawpixel on Rawpixel via Openverse (CC0 1.0). All credits