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Maria Zizka's Four-Pepper Shakshuka

Maria Zizka's Four-Pepper Shakshuka

Excerpted from One-Bowl meals by Maria Zizka (Artisan Books). Copyright © 2021. Photographs by Erin Scott.

Author and recipe developer Maria Zizka just released her newest cookbook, One-Bowl Meals, including this recipe for Four-Pepper Shakshuka!

Maria says, “There are four different kinds of peppers in this shakshuka: fresh red bell pepper, paprika, chile flakes, and black pepper. There’s also a spoonful of cream in the tomato sauce, which is definitely not traditional but does balance the heat from the peppers with a little richness.”

INGREDIENTS
 
For the base
2 tablespoons extra-virgin olive oil
½ small yellow or red onion, finely chopped
½ red bell pepper, finely chopped
Fine sea salt
1 tablespoon tomato paste
½ teaspoon smoked paprika (sweet or hot)
Pinch of chile flakes
1 (15-ounce/425 g) can of diced tomatoes
2 tablespoons heavy cream
3 or 4 large eggs
Freshly ground black pepper

For the za’atar-sumac drizzle
1 tablespoon Seed + Mill Za’atar Spice
2 teaspoons sumac
2 tablespoons extra-virgin olive oil

For the toppings
2 or 3 pita breads
4 ounces (115 g) feta, crumbled

STEPS
1. Heat the oven to 375°F (190°C).
2. In a medium oven-safe skillet, warm the olive oil over medium heat. Add the onion, bell pepper, and ¼ teaspoon of salt. Cook, stirring often, until softened, about 5 minutes. Stir in the tomato paste, paprika, and chile flakes and cook for 1 minute. Add the diced tomatoes, cream, and ½ teaspoon of salt. Bring to
a simmer and cook for 3 to 4 minutes. Remove the skillet from the heat, use the back of a spoon to create 3 or 4 wells in the tomato-cream mixture, and crack 1 egg into each well. Season the eggs with salt and pepper. Carefully transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny (try shaking the pan to see if the yolks jiggle), 6 to 10 minutes. Place the pita breads directly on the oven rack for the last few minutes of cooking time to warm them. They only need about 3 minutes—any longer and they start turning into crisp pita chips.
3. Meanwhile, make the drizzle: In a small bowl, stir together the za’atar, sumac, and oil.
4. Serve the eggs and spiced tomato cream in the skillet family-style, or transfer to 2 individual bowls. Drizzle the za’atar-sumac oil over the shakshuka, scatter the feta on top, and serve with warm pitas to mop up all the delicious sauce.

Serves 2.





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