Red Pepper Shakshuka With Goat Cheese Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent.
• STEP 2.Add diced red bell peppers and cook until they start to soften.
• STEP 3.Add minced garlic, cumin, paprika, and cayenne pepper. Stir well to combine the spices with the vegetables.
• STEP 4.Pour in canned diced tomatoes and tomato paste. Stir to combine and let the mixture simmer for about 10 minutes.
• STEP 5.Create small wells in the sauce and crack eggs into each well. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny.
• STEP 6.Sprinkle crumbled goat cheese over the top of the shakshuka and let it melt slightly.
• STEP 7.Garnish with chopped parsley and serve hot with crusty bread for dipping.

Cooking Tips

• For a spicier shakshuka, add more cayenne pepper or red pepper flakes.
• You can customize this dish by adding other vegetables like spinach or mushrooms.
• If you prefer your eggs fully cooked, leave them covered for a few more minutes until the yolks are set.
• Make sure to use a skillet with a lid to cover the eggs while they cook.
• Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
• Reheat the shakshuka in a skillet over medium heat until warmed through.
• Serve the shakshuka hot with crusty bread for dipping.