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Shakshuka

Shakshuka is a perfectly easy brunch dish, but serving it with a hunk of bread to soak up every bit of the runny yolks and savory sauce can turn it into a satisfying dinner for weeknights, too. Don’t omit the anchovies--they’ll give your shakshuka nutty, savory flavor without making it fishy at all, we promise. Add the cheese right when the shakshuka comes out of the June to ensure it gets as melty as possible. Jalapeños can vary in spiciness, so use the seeds and ribs of the pepper judiciously to adjust the spice level to your preference.

Prep Time — 20 min
Cook Time — 15 min
Servings — 4
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Ingredients

¼ cup extra-virgin olive oil

1½ cups diced onion

1½ cups sliced red bell pepper

¼ cup sliced jalapenos

2 teaspoons crushed garlic

2 anchovy fillets

1 tablespoon tomato paste

1¼ teaspoons salt

¼ teaspoon black pepper

1 teaspoon cumin seeds

1 teaspoon smoked paprika

½ teaspoon ground turmeric

1 can crushed tomatoes

¼ cup water

2 cups baby arugula

4 large eggs

¼ cup chopped parsley

¼ cup crumbled feta cheese

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.

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Start the sauce

In a large cast iron skillet over medium heat, heat the oil until shimmering. Add the diced onion, sliced bell pepper and jalapeño. Season with the salt and pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, 5-7 minutes.

cast iron skillet

¼ cup extra-virgin olive oil

1½ cups diced onion

1½ cups sliced red bell pepper

¼ cup sliced jalapenos

1¼ teaspoons salt

¼ teaspoon black pepper

wooden spoon

measuring cups

measuring spoons

Add the garlic

Add the crushed garlic to the pan and stir to combine. Cook for about 1 minute to soften and toast the garlic.

2 teaspoons crushed garlic

Add the anchovies and the tomato paste

Add the anchovy fillets and tomato paste to the pan. Stir to incorporate, then cook until the tomato paste darkens slightly, 1-2 minutes.

2 anchovy fillets

1 tablespoon tomato paste

Add the spices

Stir in the cumin, smoked paprika and turmeric. Cook until fragrant, about 1 minute longer.

1 teaspoon cumin seeds

1 teaspoon smoked paprika

½ teaspoon ground turmeric

Add the tomatoes and water

Add the crushed tomatoes to the pan. Pour the water into the can and swirl it around a bit to rinse, then add it to the pan, stirring to incorporate. Reduce heat to low and simmer the sauce until thick, stirring occasionally to prevent sticking, about 20 minutes.

1 can crushed tomatoes

¼ cup water

liquid measuring cup

Add the arugula

Stir in the arugula, and cook until just wilted, about 1 minute. Turn off the heat.

2 cups baby arugula

Crack the eggs

With the wooden spoon, make 4 egg-sized wells in the sauce. Carefully crack 1 egg into each well, trying to keep the yolks intact.

4 large eggs

Bake the shakshuka

Transfer the skillet to the middle shelf of the June Oven. Bake the shakshuka 9 minutes, until the egg whites are set but the yolks are still runny. June will notify you when the shakshuka is ready. If desired, follow directions on your June to continue cooking.

Garnish and serve

Remove the shakshuka from the June Oven. Sprinkle with the chopped parsley and cheese, if using. Serve immediately.

¼ cup chopped parsley

¼ cup crumbled feta cheese

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