CHEF JOHN'S SHAKSHUKA
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
- Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
- Top with feta cheese and parsley.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 14.9 g, Cholesterol 188.8 mg, Fat 10.8 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 2.7 g, Sodium 669.8 mg, Sugar 2.8 g
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Ghodfred Mharkonzy
[email protected]I've made this recipe several times and it's always a hit. It's the perfect dish for a brunch or lunch party.
Sana Aamir
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Fu Chu
[email protected]I love how versatile this recipe is. I've made it with different types of peppers and vegetables and it's always delicious. It's a great way to use up whatever is in your fridge.
Jombwe ramecca official
[email protected]This was my first time making shakshuka and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.
Tanveer Hassan
[email protected]Overall, this is a great shakshuka recipe. The flavors are well-balanced and the eggs are cooked perfectly. I would definitely recommend it!
Abuubakary Rajabu
[email protected]The tomatoes in my shakshuka were a bit sour, which made the dish less enjoyable. I think I'll use sweeter tomatoes next time.
RUKA VLOGS
[email protected]The shakshuka was a bit too spicy for my taste, but overall it was a good recipe. I'll try it again with less cayenne pepper next time.
Kiaya
[email protected]This is my new go-to shakshuka recipe. It's quick, easy, and always a crowd-pleaser. Thanks, Chef John!
Junaid ansari
[email protected]Absolutely loved this recipe! The shakshuka turned out so flavorful and colorful. The instructions were easy to follow and the cooking time was perfect.
Goodluck Fajinmi
[email protected]Added some crumbled feta and fresh cilantro to my shakshuka and it took it to the next level! Highly recommend trying this variation.
IlI
[email protected]Not a fan of runny eggs, so I cooked mine a bit longer. The result was a delicious and hearty dish that was perfect for a lazy weekend brunch.
sham Raj
[email protected]This shakshuka recipe is a keeper. It's easy to make and packed with flavor. I love that it's a one-pot dish, making cleanup a breeze.
Mira Bhujel
[email protected]Tried Chef John's shakshuka for brunch and it was a hit! The combination of tomatoes, peppers, onions, and eggs was flavorful and satisfying. Will definitely make it again.
Farazhussain Hussain
[email protected]Shakshuka was a delightful journey for my taste buds. The mix of flavors and textures was a perfect balance. The eggs were perfectly cooked, with runny yolks that added a luscious richness to the dish. Simply fantastic!