Shortcut Shakshuka
Fresh vegetables and spices are simmered in Raos tomato sauce along with gently poached eggs to create a delicious Shortcut Shakshuka.
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- ½ red pepper seeded and diced
- 2 garlic cloves diced
- 2 teaspoon paprika
- ¼ teaspoon chili powder
- 24 ounces marinara sauce Any store-bought marinara sauce will work but I highly recommend Raos Marinara.
- ½ teaspoon red chili flakes This is optional. When I make this for my kids I leave it out and sprinkle it on my serving. If you like a lot of spice, increase to 1 teaspoon.
- 6 large eggs
- 6 ounces Feta cheese crumbled
- salt and pepper to taste
- fresh parsley chopped (optional garnish)
- fresh cilantro chopped (optional garnish)
- fresh crusty bread or warm pita for serving
Instructions
- Sauté the onions and peppers in a large skillet on medium heat for 5-6 minutes or until they begin to soften.
- Add the garlic, paprika and chili powder and sauté for 1 additional minute.
- Pour the sauce into the skillet and add the chili flakes. Stir to combine. Add salt and black pepper, to taste.
- Use a large serving spoon to create 6 wells in the sauce for the eggs. Crack an egg into each well. Crumble cheese and sprinkle evenly over each egg.
- Cover and cook on medium for 3-5 minutes or until the eggs are cooked to your liking. I like my yolks slightly firm.
- Garnish with fresh parsley and/or fresh cilantro. Traditionally shakshuka is served with fresh crusty bread or warm pita bread. To serve this dish gluten free, try a gluten free bread or pita, potato pancakes/latkes, a gluten free tortilla or you could just dive right in with a fork or spoon.
Tried this recipe?Let us know how it was!