Chef John's Spiced Tomato-Pepper Shakshuka

1. 1

   Warm olive oil in a large, heavy skillet over medium-high heat. Add the onion and mushrooms; season with salt. Cook, stirring, until the mushrooms release all their liquid and begin to brown, about 10 minutes.

2. 2

   Add the bell pepper and jalapeño pepper. Cook, stirring, until the peppers start to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook, stirring, to blend the flavors, about 1 minute.

3. 3

   Stir in the tomatoes and water. Lower the heat to medium. Simmer uncovered, stirring occasionally, until the vegetables are softened and sweet, 15 to 20 minutes. Add more water if the sauce becomes too thick.

4. 4

   Use a large spoon to make a hollow in the sauce for each egg. Crack an egg into a small ramekin and gently slide it into an indentation; repeat with the remaining eggs. Season the eggs with salt and pepper. Cover and cook until the eggs reach your desired doneness.

5. 5

   Finish with feta cheese and parsley to serve.

• Calories 230.75 kcal Moderate
• Protein 13.28 g Good Source
• Carbs 20.76 g Moderate
• Total Fat 11.84 g Moderate
• Saturated Fat 3.61 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 237.2 mg High
• Sodium 412.74 mg Moderate
• Fiber 4.69 g Moderate
• Sugar 9.64 g Moderate
• Added Sugar 0.82 g Low Source
• Calcium 122.69 mg Low Source
• Iron 4.16 mg Good Source
• Potassium 691.8 mg Moderate
• Vitamin A 103.78 mcg_rae Moderate
• Vitamin C 51.95 mg Good Source
• Vitamin D 1.88 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Onions 🧅