Spicy Pepper Shakshuka

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 22g carbs
• 21g fat
• 6g fiber

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Ingredients

• 8 large eggs
• 2 large red bell peppers
• 1 large orange bell pepper
• 2 fresno or red jalapeño peppers
• 1 medium yellow onion
• 4 garlic cloves
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 cup crumbled feta
• for serving crusty bread or warm pita

Instructions

1. 1Core and thinly slice the red and orange bell peppers into strips. Mince the fresno or jalapeño peppers (adjust seeds to your heat preference) and finely chop the onion and garlic.
2. 2Heat the olive oil in a wide 12-inch skillet over medium heat. Add the onion and cook 4 minutes until soft and starting to turn golden at the edges.
3. 3Add all the sliced bell peppers and the minced spicy peppers. Cook 8 to 10 minutes, stirring occasionally, until the peppers collapse slightly, sweeten, and pick up light char in spots.
4. 4Stir in the garlic, cumin, smoked paprika, chili flakes, salt, black pepper, and sugar. Cook 1 minute until the spices perfume the kitchen and coat the peppers.
5. 5Add the tomato paste and cook 1 to 2 minutes, stirring, until it darkens a shade and loses its raw taste. Pour in the crushed tomatoes and bring the sauce to a lively simmer.
6. 6Reduce heat to medium-low and simmer uncovered 10 to 12 minutes, stirring now and then, until the sauce thickens, turns glossy, and the peppers are fully tender. Taste and adjust seasoning so sweet, smoky, and heat are balanced.
7. 7Use a spoon to make eight small wells in the sauce. Crack one egg into each well. Cover the skillet and cook 5 to 8 minutes until the whites are set but the yolks remain runny (or cook longer for firmer yolks).
8. 8Uncover, scatter feta and chopped herbs over the top, and finish with a drizzle of olive oil if desired. The peppers should still show bright red-orange ribbons through the rich tomato base.
9. 9Serve straight from the skillet with warm crusty bread or pita for scooping. Encourage everyone to break a yolk into the spicy pepper sauce for the classic shakshuka finish.