Go Back

SMOKY SHAKSHUKA WITH GRILLED BREAD.

Print Recipe

Ingredients
  

  • 28 oz can crushed tomatoes
  • 1 onion thinly sliced
  • 1 tablespoon olive oil
  • ¾ teaspoon sea salt
  • ¾ teaspoon Simply Organic smoked paprika
  • ½ teaspoon cumin
  • cracked pepper to taste
  • 4 eggs
  • ¼ cup crumbled feta cheese
  • 2 tablespoons loosely packed fresh cilantro leaves roughly chopped
  • 2 tablespoons loosely packed fresh mint leaves roughly chopped
  • 2 tablespoons loosely packed fresh parsley leaves roughly chopped

grilled bread

  • sliced fresh bread of your choice I used sourdough
  • olive oil to brush bread

Instructions
 

  • Place sliced onion in a large stainless steel or non-stick frying pan (not cast iron), and add 1 tablespoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon cumin, and ½ teaspoon smoked paprika. Turn high to medium and stir to blend spices and thoroughly coat all onions. Stir continuously for the first 5-10 minutes, allowing onions to soften and flavors to meld. When onions become translucent, place lid on pan and allow to cook another 5 minutes, stirring occasionally, to caramelize onions.
  • Add crushed tomatoes, additional ½ teaspoon sea salt, additional ¼ teaspoon smoked paprika, and additional ¼ teaspoon cumin to pan, as well as some cracked pepper, to taste. Stir to incorporate ingredients and bring to a simmer, adjusting salt and spice as you like. Allow to simmer about 10 minutes, reducing heat to medium-low when the sauce thickens.
  • While the sauce simmers, brush slices of your fresh bread of choice with olive oil and grill in a cast iron skillet, flipping until toasty as you like on each side. Turn off heat and let bread sit in the skillet to stay warm while you finish the shakshuka.
  • Crack eggs into the sauce and let the simmering cook the egg whites. When whites are cooked (about 10 minutes or longer depending on altitude and how done you want your yolks), remove from heat. Top with feta cheese, chopped herbs, an extra sprinkle of smoked paprika, and serve immediately, with grilled bread.