Shakshuka Eggs en Cocotte
1 tbsp olive oil
½ small yellow onion, finely diced
2-3 cloves garlic, minced
1 tbsp tomato paste
¼ tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ - 1 tsp chili flakes (optional, for heat)
1 red bell pepper, diced
3 tomatoes, chopped
1 cup water or chicken stock
Salt and freshly ground black pepper, to taste
For assembly —
12 large eggs
6 tbsp heavy cream
½ cup crumbled feta cheese
Fresh parsley, chopped, for garnish
Crusty bread, for serving
Procedure:
Heat the olive oil in a skillet over medium to medium-low heat. Add the diced onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic, tomato paste, and seasonings. Cook for another 1-2 minutes, letting the tomato paste caramelize slightly, the spices bloom and the garlic become fragrant.
Add the bell pepper and tomatoes, and sauté for about 5 minutes. Pour in the chicken stock or water and let it simmer for 10–15 minutes, gently mashing the tomatoes as they cook, until the mixture thickens slightly. Taste and adjust the seasoning as needed.
Preheat your oven to 375°F (190°C).
Spoon half of the shakshuka sauce evenly into six ramekins or small oven-safe dishes. Use the back of a spoon to create a small well in the center of each.
Crack two eggs into each well, then drizzle 1 tablespoon of heavy cream over each ramekin. Top with the remaining shakshuka sauce and finish with a sprinkle of crumbled feta cheese.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake covered for 25-28 minutes.
Using oven mitts, remove the baking dish from the oven and take the ramekins out of the water bath.
Garnish with chopped fresh parsley and serve warm with crusty bread for dipping. Enjoy!
Shakshuka Eggs en Cocotte
1 tbsp olive oil
½ small yellow onion, finely diced
2-3 cloves garlic, minced
1 tbsp tomato paste
¼ tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ - 1 tsp chili flakes (optional, for heat)
1 red bell pepper, diced
3 tomatoes, chopped
1 cup water or chicken stock
Salt and freshly ground black pepper, to taste
For assembly —
12 large eggs
6 tbsp heavy cream
½ cup crumbled feta cheese
Fresh parsley, chopped, for garnish
Crusty bread, for serving
Procedure:
Heat the olive oil in a skillet over medium to medium-low heat. Add the diced onion and sauté for 4-5 minutes, until softened.
Stir in the minced garlic, tomato paste, and seasonings. Cook for another 1-2 minutes, letting the tomato paste caramelize slightly, the spices bloom and the garlic become fragrant.
Add the bell pepper and tomatoes, and sauté for about 5 minutes. Pour in the chicken stock or water and let it simmer for 10–15 minutes, gently mashing the tomatoes as they cook, until the mixture thickens slightly. Taste and adjust the seasoning as needed.
Preheat your oven to 375°F (190°C).
Spoon half of the shakshuka sauce evenly into six ramekins or small oven-safe dishes. Use the back of a spoon to create a small well in the center of each.
Crack two eggs into each well, then drizzle 1 tablespoon of heavy cream over each ramekin. Top with the remaining shakshuka sauce and finish with a sprinkle of crumbled feta cheese.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake covered for 25-28 minutes.
Using oven mitts, remove the baking dish from the oven and take the ramekins out of the water bath.
Garnish with chopped fresh parsley and serve warm with crusty bread for dipping. Enjoy!