#recipe <iframe width="560" height="315" src="https://www.youtube.com/embed/m5Kn9WmOCrw" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe> > [!info] See also > [Shakshuka - Preppy Kitchen](https://preppykitchen.com/shakshuka/) ## Ingredients  **Red bell pepper —** while you can substitute red bell pepper for yellow bell pepper, orange bell pepper, or even green bell pepper, keep in mind that red bell pepper is the sweetest one. **Spices —** for a flavorful shakshuka, you'll need paprika, cumin, and chili powder. **Canned whole peeled tomatoes —** I prefer whole peeled tomatoes over diced tomatoes as the sauce in the can is thicker. The whole tomatoes also easily break once you press down with a wooden spoon. Fresh tomatoes will require a longer cook time, and you'll also have to peel them. **Eggs —** large eggs are ideal for this shakshuka recipe. If you have small eggs, consider adding more to the pan. ## Procedure  1. Add oil into a cast-iron skillet over medium heat, and once hot, add the onion and bell pepper. Cook for about 12 to 15 minutes before adding the garlic. 2. Then, add the paprika, cumin, chili powder, salt, and pepper. Cook, constantly stirring for 2 minutes.  3. Stir in the canned whole peeled tomatoes and use a wooden spoon to break them up into small chunks. Bring the mixture to a boil over medium heat and then simmer until mixture has been slightly reduced about 20 minutes. 4. Stir in parsley.  5. Create a well in the pan, slightly larger than an egg, using the back of a large spoon. Then, add one egg to the well. Repeat with the remaining 5 eggs. 6. Cover the pan and cook until the egg whites set, but the yolks are still runny, about 12 to 15 minutes. Garnish the shakshuka with parsley and serve immediately with crusty bread.  ## Pro Tips - If you are concerned about getting eggshells into your pan, you can crack your eggs into a small bowl first and then pour the egg from the bowl into the well. - A large sauté pan will work just as well if you don't have a cast-iron skillet. - While I love serving this with crusty bread, my [garlic bread recipe](https://preppykitchen.com/garlic-bread/) is also a delicious option! - Other vegetables such as mushrooms, spinach, kale, and brussels sprouts make great additions to this shakshuka. Just make sure to cook them with the onion and bell pepper, so all the moisture is cooked out. - If you're a fan of cheese, a sprinkling of mozzarella cheese, feta cheese, or goat cheese goes well with this shakshuka recipe. - For a prettier dish, try straining the egg in a fine-mesh sieve before adding it to the pan to keep your whites from looking messy on top of the tomatoes. Doing so allows any runny whites to pass through the sieve, leaving only the firmer egg whites behind. - If you find shakshuka too acidic for you, try lightening it up by simmering it with honey. #recipe