• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    25 minutes
  • Serves

Equipment: The Ultimate Skillet


2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, seeded and chopped

3 cloves garlic, minced

1 ½ teaspoons smoked paprika

1 teaspoon cumin

½ teaspoon chili powder

¼ teaspoon red pepper flakes, plus more to garnish

½ teaspoon kosher salt, plus more to taste

2 14.5 ounce cans fire-roasted crushed tomatoes

1 tablespoon tomato paste

1 tablespoon harissa

6 eggs

½ cup feta cheese, crumbled

2 to 3 tablespoons chopped parsley

½ avocado, sliced


In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic, smoked paprika, cumin, chili powder, red pepper flakes, and salt, cook for 1 minute.

Add the crushed tomatoes, tomato paste, and harissa. Stir and simmer on low heat for 10 minutes.

Using a large spoon, make 6 evenly spaced wells in the sauce for the eggs. Crack each egg into a small bowl, then pour into the wells. Season eggs with salt, to taste.

Cover the skillet with a lid or baking sheet and cook for 5 to 8 minutes, or until the egg whites are opaque and yolks are soft.

Remove the lid and top with feta cheese, fresh parsley, red pepper flakes, and avocado slices. Serve immediately.

Ingredients for baked eggs (shakshuka)

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Emily Chave