Spicy Shakshuka
Description
Bold, cozy, and bringing the heat 🔥🍳
This spicy shakshuka is bubbling with a rich tomatoey pepper sauce, warm spices, and perfectly jammy eggs. Finished with a little extra hot sauce, because we bring the heat around here. Best enjoyed straight from the skillet with plenty of crusty bread to scoop up every last bite. Simple ingredients, big flavor, zero regrets.
Ingredients
1 tablespoon olive oil
1 large onion, diced
1 large poblano pepper, diced
1 jalapeno pepper, minced
3 large garlic cloves, coarsely chopped
Kosher salt and black pepper
1 ½ teaspoons smoked paprika
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 28 oz can fire roasted diced tomatoes
1–2 tablespoons harissa paste
6 large eggs
½ bunch cilantro, chopped, stems and leaves separate
Hot sauce for serving
Cotija cheese, crumbled for serving
Instructions
Preheat oven to 375F. Place a 10″ cast iron skillet over medium-high heat. Add the oil, onions and peppers and saute until they begin to caramelize. Add the garlic; season with salt and pepper, and cook just until fragrant. Add the smoked paprika, coriander, cumin, and red pepper flakes and work them into the vegetables. Add tomatoes and harissa paste, bring to a boil, then lower heat and let simmer 10-15 minutes or until slightly thickened. Stir in a handful of the cilantro stems.
Use a spoon to make 6 small wells in the tomato sauce and crack an egg into each hole. Season the eggs with salt and pepper.
Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked and the yolks are just set. Remove from the oven and top with remaining cilantro leaves. Serve with hot sauce and Cotija cheese.
