Shakshuka is an amazing, savory dish you can most likely throw together with the things you have in your pantry. It may look intimidating but it actually is super simple. If you wanted to learn a new kitchen skill (do it, trust me) I recommend roasting your own red bell peppers; it is super easy.

Serves 4

Ingredients:
3 tablespoons olive oil
5 cloves garlic, minced
1/2 small white onion diced, about 1 cup, diced
2 roasted red bell peppers, or a 12 oz jar, diced
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
28 oz crushed tomatoes
5-6 large eggs

cilantro, chopped
feta
kalamata olives
naan

Directions:

1.  Preheat oven to Preheat oven to 375°F/190°C.

2. Heat olive oil in an oven proof skillet over medium heat. Add garlic and onion, cook for 3-4 minutes until garlic is fragrant and onions are translucent.

3.  Add bell peppers, coriander, paprika, cumin, kosher salt, cayenne pepper, and black pepper to pan, sauté for 2-3 minutes until fragrant.

4. Add crushed tomatoes to pan, simmer for 10 minutes until sauce has slightly thickened.

5. Once sauce has slightly thickened make 5 or 6 (depending on your number of eggs) “holes” in the sauce using the back of a spoon. These holes should stay partially open, if they aren’t simmer your sauce a little longer. Crack the eggs into a small bowl or cup and gently transfer them into the holes in the sauce.

6. Once all eggs are placed in their holes bake for 8 - 10 minutes until eggs are set.

7. Top with cilantro, feta, and olives. Serve with naan.

Pro Tip: Roasting your own bell peppers sounds intimidating, trust me its not. There are many ways to roast bell peppers, on the stove, in the oven, and on the grill. My favorite way is to broil them in the oven. Regardless of whichever method you choose they will taste amazing and the added depth of flavor they bring will elevate any recipe you use them in.