As I write this, I have just finished a delicious shakshuka from my neighborhood lunch/brunch/pastry hot spot. Below is the recipe that I use — I don’t make my shakshuka with eggs (missing the point of a shakshuka? Maybe.)– I use chickpeas instead, but it is still delicious!
1 bell pepper, sliced
1 small/medium onion, sliced
1 28-ounce can of crushed or diced tomatoes
1 can chickpeas, rinsed
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add the sliced onions and peppers. Allow them to cook through until the peppers are soft and the onions are translucent– about 5-7 minutes. Once these are cooked, add cayenne pepper and cumin to taste (I use a lot of both, but if you don’t love spicy, only use a little). Stir the spices into the pepper/onion combination.
- Add the can of tomatoes to the skillet and stir until the vegetables/spices are incorporated. Then, add the chickpeas and feta cheese to the mixture. Bring the heat to low and let the mixture simmer for about 20 minutes.
- If you want to add eggs, you would crack them into the skillet after the mixture has simmered for about 10 minutes and then put a top on the pan and let it simmer on medium heat for 10 additional minutes or until they are cooked to your liking. For this recipe, you would use 4 eggs.
- Serve with bread (I like bread toasted and rubbed with garlic, then sprinkled with olive oil) or with nothing at all and enjoy!