Shaksuka
Our local, pasture raised, organic eggs are delicious on their own, but simmer them in this spicy tomato sauce - and you're bringing them to the next level!
What You Need To Make This Recipe
Start Picking, Produce, Herbs
Cilantro
$2.99
Start Picking, Produce, Vegetables
Red Bell Pepper
$1.79
Start Picking, Pantry, Oils & Vinegars
Extra Virgin Olive Oil
$12.99
Start Picking, Pantry, Condiments & Sauces
Diced Tomatoes 28 oz.
$3.99
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10 min
Step 1
Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet over medium heat.
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6 Min
Step 2
Add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
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2 Min
Step 3
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook until fragrant, 1 to 2 minutes.
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5 Min
Step 4
Pour in the crushed tomatoes with their juices and let simmer for 5 minutes
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5 Min
Step 5
Turn off the heat and use the back of a spoon to make a small dent near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs.
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12 Min
Step 6
Transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. Cook eggs until the whites are opaque, but still glossy. Top with fresh cilantro, and serve with crusty bread
Ingredients
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2 tablespoons olive oil
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1 large yellow onion
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1 large red bell pepper or roasted red bell pepper chopped
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¼ teaspoon fine sea salt
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3 cloves garlic pressed or minced
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2 tablespoons tomato paste
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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¼ teaspoon red pepper flakes
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1 large can (28 ounces) crushed tomatoes
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2 tablespoons chopped fresh cilantro or flat-leaf parsley
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Freshly ground black pepper to taste
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5 to 6 large eggs
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Crusty bread or pita for serving
