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My review
Chef John's Shakshuka
Chef John
"This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking."
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Ingredients
45 m servings 185 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
- Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
- Top with feta cheese and parsley.
Footnotes
- Cook's Note:
- No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you're serving a large group, you can scale this up to any size pan or baking dish. (one egg per portion as appetizer - double for a main course)
Nutrition Facts
Per Serving: 185 calories; 10.8 g fat; 14.9 g carbohydrates; 9.9 g protein; 189 mg cholesterol; 670 mg sodium. Full nutrition
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Reviews
Read all reviews 6083 Ratings
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Most helpful positive review
7/5/2016
Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.
Most helpful critical review
11/12/2015
I definitely liked the texture of the mushrooms, eggs and feta. I personally needed to up the spice amount and added some garlic but not as much as I usually would to try to keep the integrity ...
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7/5/2016
Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.
11/8/2015
The first time my husband and I experienced this was at a local restaurant - we absolutely loved it; my husband and found this recipe to be quite similar and very forgiving...as I decided to add...
8/28/2016
Wow! Absolutely amazing! I followed the recipe to a tee and it came out perfectly. The flavor of the combination of spices is so amazing. Really different than anything I've ever had before. My ...
6/22/2016
9 6 16 ... http://allrecipes.com/recipe/245362/chef-johns-shakshuka/ ... No one had any compliments, but that's usual. Nineteen year old boy - man, I mean :D - ate most of his big portion. Nic...
1/9/2017
Great dish! I typically make to spec the first go round, but had to dial the heat back a little for the family. Used half the amount of jalapeño and cayenne. Still had a nice kick that my five y...
11/26/2016
I've followed this recipe and it's perfect. I actually make shakshuka every time I have leftover spaghetti sauce. The next day just add vegetables to your meat sauce and put your eggs in it!
1/21/2016
EASY VERY GOOD. I liked this. I tend towards Italian meals and spices. However I like to try and branch out just because I know I gravitate towards basil. So , I followed this exactly except...
1/11/2017
We really enjoyed this dish! I think I need to get better at my egg watching/cooking for this dish but since I don't care for runny eggs and hubby does, I start my eggs before his.
1/10/2017
I love this hearty breakfast recipe, especially when it's on the dinner menu. I used green & red bell peppers with the jalapeño. I over cooked the egg -- I like mine fairly soft -- and it was st...