Shakshuka
Ingredients
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¼ cup extra-virgin olive oil
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1½ cups diced onion
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1½ cups sliced red bell pepper
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¼ cup sliced jalapenos
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2 teaspoons crushed garlic
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2 anchovy fillets
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1 tablespoon tomato paste
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Go Premium
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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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.
June Oven
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 to 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, keeping the yolks intact.
4 large eggs
Bake the shakshuka
Transfer the skillet to the middle shelf of the June Oven. Bake 7 minutes, until the whites are set but the yolks are still runny. June will notify you when the shakshuka is ready. If desired, follow onscreen instructions 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