I've always ordered Shakshuka on the menu at restaurants, but never made it for myself as I was convinced I couldn't master the same depth of flavor and spices. That is until I made this one! This recipe is inspired by the Shakshuka with Feta recipe from The New York Times by Melissa Clark. —Katherine Turro
large red bell pepper
large yellow onion, diced
carrot, peeled and sliced in circles
clove crushed fresh garlic
crushed canned tomatoes
chopped fresh basil
chopped fresh tarragon
red pepper flakes
black ground pepper
In This Recipe
Preheat oven to 375 degrees F. and in a medium cast iron skillet, heat oil and garlic on low. Add in onion, bell pepper, and carrot until tender. Add in red pepper, black pepper, paprika, salt, and stir.
Pour in crushed tomatoes and stir. Add in fresh basil (reserve a bit for garnish) and all of chopped tarragon. Cook until the mixture is bubbling.
Carefully crack eggs over the top of the mixture. Sprinkle goat cheese on top.
Bake in oven for about 8-10 minutes, until the eggs have set but the yolks are still runny. Remove from oven and sprinkle with fresh basil. Enjoy!