Shakshouka or shakshuka is a dish of eggs poached in a sauce of tomatoes,
chili peppers, and onions, often spiced with cumin. In its present egg and
vegetable-based form it is of Tunisian and Moroccan origin, and is now
popular among many ethnic groups of the Middle East and the Maghreb
Ingredients
- 1/3 cup olive oil
- 6 cups fresh pico de gallo, strained
- 1 teaspoon kosher salt, plus more
- 3 1/2 ounces crumbled feta (about 3/4 cup)
- 6 large eggs
- Freshly ground black pepper
Preparation
- Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-low.
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Add pico de gallo and 1 tsp. salt and cook, stirring occasionally, until tomatoes
are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta.
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Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly. 4. Season with salt and pepper.
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Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes.
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Serve hot in skillet.
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