Chef John's Shakshuka
Ingredients List
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2 tablespoons olive oil
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1 large onion, diced
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½ cup sliced fresh mushrooms
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1 teaspoon salt, plus more to taste
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1 cup diced red bell pepper
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1 jalapeño pepper, seeded and sliced
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1 teaspoon cumin
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½ teaspoon paprika
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½ teaspoon ground turmeric
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½ teaspoon freshly ground black pepper, plus more to taste
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¼ teaspoon cayenne pepper
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1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
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½ cup water, or more as needed
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6 large eggs
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2 tablespoons crumbled feta cheese
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2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large, heavy skillet over medium-high heat. Add the onion and mushrooms, and season with salt. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10 minutes.
Add the bell pepper and jalapeño. Stir and cook until the peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Continue cooking and stirring for about 1 minute to blend the flavors.
Stir in the tomatoes and water. Reduce the heat to medium and let it simmer uncovered, stirring occasionally, until the vegetables soften and become sweet, about 15 to 20 minutes. Add more water if the sauce thickens too much.
Use a large spoon to create a well in the sauce for each egg. Crack an egg into a small ramekin and gently slide it into the indentation. Repeat for the remaining eggs. Season the eggs with salt and pepper. Cover and cook until the eggs reach your preferred level of doneness.
Top with crumbled feta cheese and fresh parsley before serving.
Cooking Tip
This recipe can be adapted to fit any size pan or baking dish, making it perfect for serving a large group. Use one egg per serving for an appetizer, or two eggs for a main dish.
Nutritional Information (per serving)
| 185 | Calories |
| 11g | Fat |
| 15g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 14% |
| Cholesterol 189mg | 63% |
| Sodium 670mg | 29% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 10g | 20% |
| Vitamin C 49mg | 54% |
| Calcium 102mg | 8% |
| Iron 3mg | 19% |
| Potassium 598mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5