Shakshuka Recipe
A one skillet recipe with bright North African and Mediterranean flavors, shakshuka is an easy dish of eggs baked in a savory, spicy tomato, and red pepper sauce. It’s an impressive but foolproof...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Kitchen shears
- Spoon
- Measuring cup
- Measuring spoon
- Open flame burner
- Tongs
- Serving platter
- Cooking spoon
Ingredients
- 1/4 cup olive oil
- 4 shallots, peeled and halved (or 1 onion, halved and thinly sliced)
- 3 garlic cloves, thinly sliced
- 1 fresh hot chile, minced (I prefer serrano chiles for this)
- 1/2 cup dry red wine
- 1 tablespoon AZ & Badia Moroccan Moon spice blend
- 1 28-ounce can of whole plum tomatoes with their juices, coarsely chopped (I use scissors to cut them while the tomatoes are in the can)
- 1 large red bell pepper, roasted over open flame, peeled, seeded and chopped
- Salt
- pepper
- 6 ounces of good quality feta
- 6 large eggs
- Chopped cilantro and/or parsley, for garnish
