Name: EFK Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4–6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 large yellow onion, diced; 1 large red bell pepper, diced; 4 garlic cloves, minced; 2 tsp sweet or smoked paprika; 1 tsp ground cumin; 1/4 tsp red-pepper flakes, plus more to taste; 1 (28 oz) can crushed tomatoes; 1 (14.5 oz) can diced tomatoes; 1 tsp kosher salt; 1/2 tsp black pepper; 6 large eggs; 1/2 cup crumbled feta, optional; 1/4 cup chopped parsley or cilantro; Warm bread or pita, for serving

Directions

1. Heat olive oil in a wide skillet over medium heat. Cook onion and bell pepper 8–10 minutes until soft and lightly browned.
2. Add garlic, paprika, cumin, and red-pepper flakes; cook about 30 seconds.
3. Stir in crushed tomatoes, diced tomatoes, salt, and pepper. Simmer uncovered 12–15 minutes until thick enough to hold shallow wells.
4. Make 6 wells in the sauce and crack one egg into each. Cover and cook over medium-low heat 6–10 minutes, until the whites are set and the yolks are cooked to your preferred doneness.
5. Scatter with feta and herbs and serve directly from the skillet with warm bread or pita.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; wide covered skillet; wooden spoon

Food safety & storage

For the most conservative food-safety standard, cook eggs to 160°F. Refrigerate leftovers within 2 hours and use within 3–4 days.

EFK Shakshuka

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.