Can I use bell peppers instead of anaheim / poblano peppers?

Yes, you can use any kind of green peppers you have access to or like! Just make sure they have a slightly sweet and spicy flavor (e.g., don't just substitute for chilis or jalapenos!)

How do I know when the eggs are poached?

This requires a little trial and error depending on the size and make of your pan and the strength of your burner. On the lowest flame and a cover on top, the eggs typically take between 3-5 minutes to cook to a runny yolk consistency. I recommend checking the yolks after ~3 minutes with a fork and cooking more as needed, as you can always cook the eggs more but cannot uncook them if they are overdone.

Can I prep Shakshuka in advance?

If you want to make Shakshuka in advance, you can prepare the sauce and refrigerate it. Then reheat it when a splash of water when ready to serve, and poach the eggs fresh. You can also cook the eggs and then refrigerate the Shakshuka as it reheats well in the microwave, but of course fresh is always best.

Easy Shakshuka

Name: Easy Shakshuka Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: North African
Ingredients: 3 tbsp olive oil; 3 medium sized green peppers, finely diced. I recommend a mix of Anaheim and Poblano but you can also use bell peppers; 2 tbsp minced garlic; 1 to 1 1/2 tsp salt; 1 tsp pepper; 1 to 2 tsp paprika; 1 to 2 tsp chili flakes; 1/2 tsp cumin; 1 28oz can of crushed tomatoes; 5-6 large eggs based on your preference; Shredded mozzarella and crumbled feta cheese to taste; Cilantro or parsley for garnish; Turkish bread (pide) or toasted French Baguette to serve

Description

An easy and delicious Shakshuka made in under 30 minutes with perfectly poached eggs in a lightly spiced, jammy tomato and pepper sauce

Ingredients

3 tbsp olive oil
3 medium sized green peppers, finely diced. I recommend a mix of Anaheim and Poblano but you can also use bell peppers
2 tbsp minced garlic
1 to 1 1/2 tsp salt
1 tsp pepper
1 to 2 tsp paprika
1 to 2 tsp chili flakes
1/2 tsp cumin
1 28oz can of crushed tomatoes
5-6 large eggs based on your preference
Shredded mozzarella and crumbled feta cheese to taste
Cilantro or parsley for garnish
Turkish bread (pide) or toasted French Baguette to serve

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a 10" stainless steel pan. Add the peppers and cook on medium heat for 5-7 minutes until the peppers soften and change color
Add the minced garlic and saute for 1 minute
Add all the spices and salt, and saute for 1-2 minutes unitl fragrant
Add the crushed tomatoes and cook for 1-2 minutes. Then cover, turn the heat to low, and cook for 10-12 minutes. Stir halfway through. The sauce should cook down and start to look thick and jammy in order to bring out the flavor. You can add a splash of water if it feels too thick or starts to stick to the pan
Taste the sauce and adjust the seasoning as desired
Keeping the heat on the lowest flame, create small "wells" or pockets in the sauce for the eggs. Add the eggs to the pockets, and top with the mozzarella and feta cheese. Cover with a lid and cook for 3-5 minutes until the eggs are perfectly poached with runny yolks. The exact time will vary depending on different factors, so I recommend checking at 3 minutes with a fork to see how the yolks look and cooking more only if needed
While the eggs cook, toast the bread
Serve the Shakshuka fresh with a garnish of cilantro / parsley and the toasted bread. Enjoy!

Video Tutorial:

Notes

If preparing in advance, you can make the sauce and refrigerate it. When ready to serve, reheat the sauce with a splash of water, and poach the eggs fresh!

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: North African