- 6
Ingredients
- 3 Tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small red bell pepper, ribbed, seeded, and thinly sliced
- 1 small green bell pepper, ribbed, seeded and thinly sliced
- 1 garlic clove, finely minced or pressed through a garlic press
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- Freshly ground black pepper
- 3 large tomatoes, cored and sliced into 1/2-inch thick wedges
- 6 large eggs
- Pita bread, for serving
Preparation
Step 1
Saute the vegetables: Heat the oven to 300 degrees F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red pepper flakes, 3/4 tsp. of the salt and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 1-1/2 minutes. Add the tomatoes (if your tomatoes don't look juicy, add 1/4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1/4 to 1/2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)
Cook and Eggs and Serve: Crack the eggs over the tomatoes and sprinkle with the remaining 1/4 tsp. of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work-it doesn't have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 5 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.