Holiday Shakshuka with Roasted Red Peppers

Roast the Peppers

1. Preheat oven to 400°F (200°C).
2. Place red bell peppers on a baking sheet and roast for 20–25 minutes until skins blister.
3. Peel, deseed, and dice once cooled. (Shortcut: use jarred roasted peppers.)

Prepare the Base

1. Heat 2 tbsp olive oil in a large skillet over medium heat.
2. Add 1 chopped onion and sauté until softened (5 minutes).
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

Build the Sauce

1. Add roasted peppers, 1 can (28 oz) crushed tomatoes, paprika, cumin, chili flakes (if using), salt, and pepper.
2. Simmer uncovered for 10–15 minutes until thickened, stirring occasionally.

Add the Eggs

1. Make small wells in the sauce with a spoon.
2. Crack 6 large eggs directly into the wells.
3. Cover the skillet and cook gently for 6–8 minutes, until whites are set but yolks remain runny. (Cook longer if you prefer firmer yolks.)

Finish & Garnish

1. Sprinkle with ¼ cup chopped parsley or cilantro.
2. Optional: add crumbled feta for extra richness.
3. Serve hot with crusty bread or pita for dipping.