Shakshuka Recipe

The first time I saw shakshuka on a menu, I ordered it immediately even though I wasn’t sure what to expect. It was just fun to say, “I’ll have the shakshuka!” This showstopper of a brunch dish is equally delightful to eat. Poach eggs in a sauce of tomatoes and red peppers gussied up with aromatic spices, and it’s almost like they shout, “Hey, look what else we can do!” This flavorful dish is easy to make and sure to impress friends, family, future in-laws, and even the ultra-picky. —Al Roker

 

Shakshuka

Serves 6

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper, chopped
• 6 garlic cloves, finely chopped
• 1½ teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 (28-ounce) can crushed tomatoes
• ⅔ cup vegetable stock
• 6 large eggs
• ½ cup crumbled feta cheese
• Fresh ground black pepper
• Fresh herbs, such as mint, cilantro, or parsley, for garnish
• Warm crusty bread, for serving

Directions

Preheat the oven to 375°F.

Heat the oil in a large ovenproof skillet with a lid over medium heat. Add the onion and bell pepper and cook until softened, about 10 minutes. Add the garlic, salt, cumin, coriander, curry powder, and paprika and cook until the garlic is fragrant, about 1 minute. Reduce the heat to medium-low and add the tomatoes and vegetable stock. Cover and cook, stirring occasionally, until the sauce thickens, about 8 minutes.

Remove from the heat and with the back of a spoon, make 6 indentations in the tomato sauce. Crack an egg into each one. Transfer the skillet to the oven and cook until the eggs are just set, or until they’re cooked the way you like them, 10 to 14 minutes.

Top with the crumbled feta, black pepper, and herbs and serve immediately with warm bread.

Excerpted from the book Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion by Al Roker and Courtney Roker Laga. Copyright © 2024 by Al Roker. Reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing. All rights reserved. 

 

Cook with Al

Roker shared two more recipes from Recipes to Live By for AARP members to try:

Mediterranean Farro Salad

Each bite of this salad brings a delicious new surprise.

Salmon Rice Bowls

Salmon is always a winner in my book, but this dish is truly a win-win because it encourages us to try out some new flavors.

Read about Al Roker’s cookbook, Recipes to Live By.