Artichoke Shakshuka Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, cumin, paprika, and red pepper flakes. Cook for another minute.
• STEP 3.Add diced tomatoes, tomato paste, and artichoke hearts. Simmer for 10 minutes.
• STEP 4.Make small wells in the sauce and crack eggs into them. Cover and cook until eggs are done to your liking.
• STEP 5.Garnish with fresh parsley and feta cheese. Serve hot with crusty bread or pita.

Cooking Tips

• For a spicier version, add more red pepper flakes or a chopped jalapeno.
• You can use canned or frozen artichoke hearts for convenience.
• Adjust the cooking time for the eggs based on your preference for runny or fully cooked yolks.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave before serving.
• Serve the shakshuka as a main dish for breakfast or brunch, accompanied by crusty bread or pita.