Best Shakshuka: A Flavor-Packed One-Pan Marvel

Cooking Instructions

1. 1

   Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped yellow onion and red bell pepper, sauté for 6-8 minutes until the onion is soft and translucent.

2. 2

   Lower the heat to medium-low, then stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and optional cayenne pepper (to taste). Cook for 30 seconds until fragrant.

   30s
3. 3

   Pour in one 28-ounce can of crushed tomatoes and 2 tablespoons of harissa paste. Bring everything to a gentle simmer, cooking for 15 minutes until the sauce thickens and reduces slightly.

   15 min
4. 4

   Gently fold in 2 cups of chopped fresh spinach, stirring just until wilted. Use the back of a spoon to create small wells in the sauce and crack in 3 to 5 large eggs.

5. 5

   Cover the skillet and let it cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your preferred level of doneness.

   5 min
6. 6

   Once done, season the shakshuka with salt and freshly ground black pepper. Top with ⅓ cup crumbled feta cheese, fresh parsley, sliced avocado, and microgreens. Serve hot with toasted bread for scooping.