• 1/4 cup olive oil
  • 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick).  You can use the Cubanelle peppers for a less spicy version.
  • 1 small yellow onion, chopped
  • 5 cloves garlic, crushed then sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 28-ounce can whole peeled tomatoes, undrained
  • Kosher salt, to taste
  • 6 eggs
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon chopped flat-leaf parsley
  • Warm pitas, for serving


  1. Heat oil in a medium-sized skillet over medium-high heat. Add cubanelles or chiles and onions to cook, stirring occasionally, until caramelized, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  2. Boil tomatoes to peel skin more easily and crush with your hands. Add crushed tomatoes to skillet with onions and peppers along with 1/2 cup water. Simmer sauce and reduce to medium heat, stirring occasionally, for about 15 minutes, until slightly thickened. Season with salt.
  3. Evenly crack egg’s across sauce’s surface to distribute in a circular formation. Place lid over skillet and cook until yolks are just set, about 5 minutes. Baste the whites of the eggs with a spoon using the tomato mixture, but do not to disturb the yolk. Sprinkle shakshuka with feta and parsley (or with pesto, if you froze any from earlier in the season) and serve with bread, ideally pita, for dipping.

Source | Smitten Kitchen

Leah Beckett