Name: Roma's Shakshuka
Prep time: 17 min
Cook time: 35 min
Total time: 52 min
Yield: 3–4
Ingredients: 3 tbsp vegetable oil; 2 large yellow onions, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 cloves garlic, peeled and grated; 3 vine-ripe tomatoes, finely chopped; 1/2 cup tomato sauce; 1 tsp ground cumin; 1 tsp paprika; 1 tbsp crushed red pepper flakes; 1/4 tsp dried basil; 1/2 tsp Italian seasoning; 2 bay leaves; salt and black pepper, to taste; 8 large eggs; chopped parsley, mint, basil, cilantro, or crumbled feta; warm pita, challah, or crusty bread, for serving

Instructions

Heat the vegetable oil in a large skillet or pan over medium heat.
Add the onion, green bell pepper, red bell pepper, garlic, and a pinch of salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chopped tomatoes, tomato sauce, bay leaves, cumin, paprika, crushed red pepper flakes, dried basil, Italian seasoning, and additional salt and pepper to taste. Mix well.
Add 1–2 tablespoons of water to deglaze the pan. Scrape up any browned seasoning from the bottom and mix everything thoroughly.
Cover and simmer for about 15–20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
Taste the sauce and adjust salt, pepper, or spice as needed. Remove the bay leaves before blending or before serving.
For a smoother sauce, lightly pulse the cooked sauce before adding the eggs. An immersion blender works best because you can pulse directly in the pan. Do not blend completely — just pulse a few times so the onions and peppers break down but the sauce still has texture.
Return the sauce to low heat.
Gently crack one egg into a small bowl. Make a well in the sauce and pour the cracked egg into the well. Repeat this until you have poured all the eggs into the sauce.
Cover the skillet and cook on low heat for about 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Remove from heat. Garnish with parsley, mint, basil, cilantro, or feta, if using. Serve warm with bread for dipping.

Baker's notes

Remove extra sauce before adding eggs: if you make extra sauce or prefer to save some for later, remove it from the pan before adding the eggs. Store the plain sauce separately in an airtight container. This makes leftovers easier to reheat, and you can add fresh eggs when you are ready to serve. Easy texture tip: to make this recipe easier and avoid biting into larger pieces of onion or pepper, finely chop or pulse the onion and peppers in a food processor before cooking. Keep the texture coarse rather than watery — the vegetables should melt into the sauce as they cook. Serving ideas: serve with warm naan, pita, challah, toasted sourdough, or crusty bread. For a fuller meal, serve with roasted potatoes, a simple salad, or rice. For extra richness, sprinkle feta on top just before serving.

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Roma's Shakshuka

Ingredients

Instructions

Baker's notes

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