Charred Tomato and Pepper Shakshuka

Name: Charred Tomato and Pepper Shakshuka
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs Roma tomatoes, halved; 1 red bell pepper, halved and seeded; 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 yellow onion, diced; 1.5 tbsp tomato paste; 1/4 tsp ground cumin; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 4 large eggs; 2 oz crumbled feta cheese; 2 tbsp fresh cilantro, chopped

Elevated shakshuka with charred tomatoes and roasted peppers poached with eggs. Smoky, savory, and restaurant-quality.

40 minMediumServes 2240 cal/serving

Middle EasternBreakfastStovetop and OvenVegetarianGluten-Free

Ingredients

1.5 lbs Roma tomatoes, halved
1 red bell pepper, halved and seeded
2 tbsp olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1.5 tbsp tomato paste
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 large eggs
2 oz crumbled feta cheese
2 tbsp fresh cilantro, chopped

Instructions

1

Preheat broiler. Place 1.5 lbs halved Roma tomatoes cut-side up and 1 halved and seeded red bell pepper skin-side up on a baking sheet. Broil 8-10 minutes until charred and softened.
2

Remove from broiler and let cool slightly. Roughly chop the charred vegetables.
3

Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1/2 diced yellow onion until softened (3 minutes), add 3 cloves minced garlic and 1.5 tbsp tomato paste.
4

Stir in the charred tomatoes and pepper along with 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
5

Make 4 wells in the sauce and crack an 4 large eggs into each well.
6

Cover the skillet and cook over medium heat for 5-7 minutes until egg whites are set but yolks remain runny.
7

Top with 2 oz crumbled feta cheese and 2 tbsp chopped fresh cilantro. Serve immediately with bread.

Questions

Can I make Charred Tomato and Pepper Shakshuka dairy-free?

Yes. The dairy in this entry is 2 oz crumbled feta cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Charred Tomato and Pepper Shakshuka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Charred Tomato and Pepper Shakshuka?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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