Chef John's Shakshuka (from Chef John Mitzewich on AllRecipes)

Ingredients (as written by Chef John)

• 2 Tbsp olive oil

• 1 large onion, diced

• 1/2 cup fresh mushrooms, sliced

• 1 tsp salt

• 1 cup bell pepper, diced

• 1 jalapeño pepper, seeds removed and diced

• 1 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp ground turmeric

• 1/2 tsp freshly ground black pepper

• 1/4 tsp cayenne pepper

• 1 (28 ounce) can crushed San Marzano tomatoes, or other high quality crushed tomatoes

• 4-6 large eggs

• 2 Tbsp crumbled feta cheese

• 2 Tbsp fresh parsley, chopped

Alternative Ingredients

Honestly, you can use many different types of vegetables. I have made shakshuka with eggplant, zucchini, okra, and many more types of peppers, such as Anaheim, poblano, shishito, and serrano. When adding or substituting vegetables, try to keep the total volume of vegetables to no more than twice what is written. I also tend to use some of my home-made ras al hanout, a Moroccan spice blend. I personally prefer to use chèvre instead of feta, and cilantro instead of parsley, and I almost always prepare some kind of bread, such as naan or a particularly good, crusty loaf, to go with our shakshuka.

Directions

Add oil to a wide, deep skillet set over medium-high heat. Add onions and mushrooms (or any fleshy vegetable, such as squash, zucchini, or eggplant). Sprinkle with salt to help the vegetables release their moisture and cook, stirring until all the liquid has been released and the vegetables start to brown, about 10 minutes.

Add bell pepper and jalapeño (and other firm fleshed vegetables, like more peppers or okra), and cook until they begin to soften, about 5 minutes.

Add cumin, paprika, tumeric, black pepper, and cayenne, stirring to blend the flavors, and cook until slightly fragrant, about 1 minute.

Pour in the whole can of crushed tomatoes. Fill the empty can with water at least 3/4 full and add that to the pot as well. Reduce the heat to medium and simmer uncovered, stirring occasionally to avoid scorching on the bottom, until the vegetables have softened, the flavors have combined, and the mixture has thickened to the point where it will hold an egg-sized divot if one is made with the back of a spoon, about 50 minutes. You may want to use a splatter screen to avoid little drops of tomato sauce.

When your sauce is thick, make enough divots in the top to hold the number of eggs you wish to cook. Crack an egg into each divot, cover the pot, and let the steam and heat of the sauce cook your eggs to the desired doneness.

Spoon some sauce and your cooked eggs into a bowl or onto a plate, top with cheese and chopped herbs, and serve.