Author Notes
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
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Ingredients
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2 tablespoons
olive oil
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1/2
large red bell pepper
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1/2
large yellow onion, diced
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1
carrot, peeled and sliced in circles
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1
clove crushed fresh garlic
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14 ounces
crushed canned tomatoes
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3
large eggs
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1/2 cup
goat cheese
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1/4 cup
chopped fresh basil
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2 tablespoons
chopped fresh tarragon
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1 teaspoon
red pepper flakes
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1/2 teaspoon
black ground pepper
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
salt
Directions
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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.
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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.
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Carefully crack eggs over the top of the mixture. Sprinkle goat cheese on top.
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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!
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