⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 tbsp Olive oil
• 1 large Onion, chopped
• 2 Bell peppers (any color), chopped
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• Pinch Red pepper flakes
• To taste Salt and pepper
• 1 (28 oz) can Crushed tomatoes
• 4-6 Eggs
• To taste Feta cheese, crumbled
• (Optional) Fresh parsley, chopped
• 4 cups Mixed greens

📖 Instructions

1. First, prepare your salad. Wash and dry your chosen greens – I like a mix of spinach and arugula for a peppery kick! – and toss them gently with a simple vinaigrette. I usually use olive oil, lemon juice, a touch of Dijon mustard, salt and pepper. Set it aside. Don't overdress it; you want the salad to be vibrant, not soggy!
2. Next, let's tackle the shakshuka. Finely chop one large onion and two bell peppers (any color you like, I'm partial to red and yellow). Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers, and cook until softened, about 5-7 minutes. Stir occasionally; you want them to caramelize slightly for maximum flavor.
3. Now, add your spice! I use about a teaspoon of smoked paprika, a half-teaspoon of cumin, and a pinch of red pepper flakes for a little warmth. Cook for another minute or two, stirring constantly, until fragrant. Oh, and don't forget a generous pinch of salt and freshly ground black pepper – essential for seasoning!
4. Next up, the tomatoes! Add a 28-ounce can of crushed tomatoes to the skillet. Stir everything well to combine. Bring the mixture to a gentle simmer, reduce the heat to low, and let it bubble away for at least 15 minutes, or even longer – the longer it simmers, the richer the flavor becomes. Stir occasionally to prevent sticking or burning.
5. While the sauce is simmering, make the egg wells. Once the sauce has thickened slightly (it should still be a bit saucy), gently create 4-6 small wells in the tomato mixture using the back of a spoon. Crack one egg carefully into each well. Don’t worry if the yolks break slightly – it adds to the rustic charm!
6. Cover the skillet and cook the eggs to your liking. I prefer my yolks still runny, so I cook them for about 5-7 minutes. If you want your eggs cooked through, you'll need to cover the skillet for a longer time and adjust heat as needed. Remember, you can always leave it a bit longer for a firmer egg. Easy Peasy!
7. Finally, sprinkle the shakshuka generously with crumbled feta cheese, and a sprinkle of fresh parsley if you have some handy. Serve immediately, alongside your perfectly dressed salad. Enjoy every delicious, flavorful bite!

📝 Notes

• Feel free to customize your salad greens and vinaigrette!
• For extra flavor, add a clove of minced garlic along with the onions and peppers.
• Serve immediately with toasted bread for dipping in the delicious shakshuka sauce!