Ingredients

1 (28-oz.) can whole peeled tomatoes

6 bell peppers, tops, seeds, and ribs removed

1 red bell pepper, seeds and ribs removed, chopped

4 Tbsp. extra-virgin olive oil, divided

1 yellow onion, chopped

1 tsp. kosher salt, divided, plus more as needed

1/2 serrano chile, seeds and ribs removed if desired

2 cloves garlic, finely chopped

1 1/2 tsp. ground cumin

1 tsp. smoked paprika

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped fresh cilantro, plus more for serving

6 large eggs

Crumbled feta, for serving

Instructions

Step 1: Place a rack in the center of the oven and preheat to 425°F. Empty the canned tomatoes into a large bowl and tear them into bite-sized pieces using your hands.

Step 2: Arrange the trimmed bell peppers cut side up in a large baking pan. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt. Cover the pan with foil and bake until the peppers are softened, about 25 minutes.

Step 3: While the peppers bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, season with 1/2 teaspoon salt, and cook for 8 to 10 minutes until the onion is translucent and soft, stirring occasionally.

Step 4: Stir in the serrano chile, garlic, cumin, and smoked paprika. Cook, stirring frequently, until fragrant, about 1 minute. Add the torn tomatoes and bring the mixture to a simmer over high heat. Lower heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in the chopped cilantro and adjust seasoning with salt if needed.

Step 5: Remove the baking dish with peppers from the oven and uncover. Reduce the oven temperature to 375°F. Spoon the shakshuka sauce evenly into each pepper.

Step 6: Crack one egg into a small bowl or 1/4-cup measuring cup. Use a spoon to make a large divot in the center of the shakshuka mixture in each pepper, about 1 1/2 inches deep, then gently slip the egg into the divot. Repeat for all peppers, seasoning the eggs with a pinch of salt.

Step 7: Bake the stuffed peppers until the egg whites are set but the yolks remain runny, about 15 to 20 minutes.

Step 8: Remove from the oven and top with additional chopped cilantro and crumbled feta before serving.

Tips & Variations

Use mild or hot chiles according to your spice preference, or omit for a milder dish.

Try adding spinach or kale to the tomato sauce for extra greens.

For a vegan version, omit eggs and feta and add firm tofu or a plant-based cheese.

To make prep easier, prepare the tomato sauce ahead of time and refrigerate before assembling.

FAQs

Can I use other types of peppers?

Yes, you can use poblano, Anaheim, or other large sweet peppers if you prefer. Just make sure they hold their shape well when baked.

How do I ensure the eggs cook evenly?

Making a deep enough divot in the sauce helps the eggs stay contained so they cook evenly. Also, baking at a moderate temperature helps set the whites while keeping yolks runny.