Description
Shakshuka Stuffed Peppers combine the rich, spiced tomato and pepper sauce of classic shakshuka with vibrant bell peppers, baked until tender and filled with perfectly cooked eggs. This dish is a colorful, flavorful, and hearty meal that’s perfect for brunch, lunch, or dinner, garnished with fresh cilantro and tangy feta cheese.
Ingredients
Scale
Shakshuka Sauce
- 1 (28-oz.) can whole peeled tomatoes
- 1 red bell pepper, seeds and ribs removed, chopped
- 1 yellow onion, chopped
- 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
- 1 tsp. kosher salt, divided, plus more
Stuffed Peppers
- 6 bell peppers, tops, seeds, and ribs removed
- 4 Tbsp. extra-virgin olive oil, divided
- 6 large eggs
- Crumbled feta, for serving
Instructions
- Preheat and prepare tomatoes. Place a rack in the center of the oven and preheat to 425°F (220°C). Empty the canned whole peeled tomatoes into a large bowl and use clean hands to tear them into bite-sized pieces.
- Bake the bell peppers. In a large baking pan, arrange the trimmed whole bell peppers cut side up. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon kosher salt. Cover the pan with foil and bake until the peppers are softened, about 25 minutes.
- Sauté onion and chopped red pepper. While the peppers bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and chopped red bell pepper, season with 1/2 teaspoon kosher salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 to 10 minutes.
- Add spices and simmer sauce. Stir in the serrano chile, garlic, ground cumin, and smoked paprika; cook, stirring frequently, until fragrant, about 1 minute. Add the torn tomatoes and bring mixture to a simmer over high heat, then reduce to medium-low and simmer, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in chopped cilantro and season with salt to taste.
- Stuff peppers with sauce and eggs. Remove the baking dish with the peppers from the oven and uncover. Reduce oven temperature to 375°F (190°C). Spoon the shakshuka sauce evenly into the softened peppers. Crack an egg into a small bowl or 1/4-cup measuring cup. Use a spoon to make a large divot, about 1 1/2 inches deep and almost as wide as the pepper, in the center of the sauce mixture in each pepper, then gently slip an egg into each divot. Repeat for all six peppers and season each egg with a pinch of salt.
- Bake until eggs are set. Return the stuffed peppers to the oven and bake until the egg whites are set but the yolks remain runny, about 15 to 20 minutes.
- Serve and garnish. Remove the peppers from the oven and top with additional fresh cilantro and crumbled feta cheese before serving.
Notes
- You can adjust the serrano chile quantity to your preferred spice level or omit for milder flavor.
- For firmer eggs, extend baking time by 5 minutes.
- Use any color bell peppers for a more colorful presentation.
- Leftover stuffed peppers can be refrigerated and reheated gently in the oven.
- Substitute feta with goat cheese or omit for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Shakshuka, stuffed peppers, baked eggs, Middle Eastern recipe, vegetarian, bell peppers, brunch recipe, spicy tomato sauce
