This dish is so simple to make. It may even become your new comfort food!

Shakshuka (eggs in tomato-pepper sauce) is prepared by poaching eggs in a richly spiced tomato-pepper sauce. Although it’s mostly eaten at breakfast, you can have it anytime. All the flavors, textures, and aromas are sure to envelop you just like a hug from a grandparent. The authentic recipe involves making the sauce from scratch. However, in this recipe, marinara sauce is used as a shortcut.

Serves 4

Prep Time – 20 Minutes

Cook Time – 40 Minutes

Shakshuka (Eggs in Tomato-Pepper Sauce) Recipe

Ingredients

1 tablespoon extra virgin olive oil

1 small red bell pepper, finely chopped

1 24 oz bottle chunky marinara sauce

1 teaspoon ground cumin

½ teaspoon smoked paprika

4 tablespoons chopped fresh flat-leaf parsley, divided

4 large or extra-large eggs, at room temperature

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon red chili flakes (optional)

Directions

1. Preheat the oven to 375°F/191°C.
2. Add the olive oil and chopped red bell pepper to a 9-inch x 9-inch oven-safe pan. Place the pan in the preheated oven. Bake for 10 minutes, or until the bell pepper is tender.
3. Remove the pan from the oven. Add the marinara sauce, ground cumin, smoked paprika, and 3 tablespoons of chopped parsley. Mix well to combine.
4. Cover the pan with aluminum foil and return it to the oven. Heat the sauce for 15 minutes.
5. Remove the pan from the oven and remove the aluminum foil. Mix the sauce once again. Use the back of a large spoon to make 4 wells in the sauce. Crack the eggs into these 4 wells. Sprinkle the salt, pepper, and red chili flakes (if using) over the eggs.
6. Cover the pan with aluminum foil and return it to the oven. Bake for 10 to 15 minutes. The egg whites should be fully cooked and opaque, while the yolks are still soft. Remove the pan from the oven and garnish with the remaining 1 tablespoon of chopped parsley.

Serving Suggestions:

Serve warm with toast or crusty bread. You can also serve with a side salad.

Top it with crumbled feta or goat cheese before serving.

Tips:

Use regular marinara sauce or any other tomato-based pasta sauce if chunky marina sauce isn’t available. Substitute parsley with cilantro for a different flavor.

It’s important to cover this dish with aluminum foil, so the eggs cook evenly, and the sauce doesn’t splatter.

AUTHOR: SEEMA SHENOY
IMAGE: Z-VICA/DEPOSIT PHOTOS
EDITOR: REBECCA BENEVENTO