Roasted Red Pepper Shakshuka with Garlic Naan
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Recipe

  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 1 red bell pepper, seeded and diced
  • 1/ 4 teaspoon Kosher salt, more to taste
  • freshly ground black pepper
  • 3 medium garlic cloves, minced
  • 1/ 2 teaspoon smoked paprika
  • 1/ 2 teaspoon ground cumin
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons Calabrian chili paste
  • 3 large eggs, up to 5
  • 1/ 3 cup crumbled feta
  • 1/ 4 cup fresh cilantro leaves
  • 1 avocado, diced
  • toasted garlic naan, for serving

Method

  • Step 1

    In a pan over medium heat, sauté olive oil, onion, red bell pepper, and salt for 5-6 minutes until fragrant.

  • Step 2

    Add garlic, paprika, and cumin. Stir and cook for about 30 seconds. Add tomatoes, tomato paste, and Calabrian chili paste. Simmer for 15 minutes until thickened.

  • Step 3

    Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. [Note: The timing will depend on how runny you like your egg yolks.]

  • Step 4

    Season with salt and pepper to taste. Sprinkle with feta, cilantro, and avocado. Serve with toasted garlic naan or your favorite bread.