Shakshuka + Best no-knead Artisan bread

Le Creuset cast-iron skillet (sale here)


  • 2 tbsp extra-virgin olive oil
  • 1 cup thin sliced yellow onion (~ half medium to large size onion)
  • 1 red bell pepper, seeded and diced
  • 1 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 garlic cloves, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 cayenne pepper
  • one 28-oz can diced tomato
  • 1/3 cup crumbled feta cheese
  • 1/4 cup fresh parsley leaves
  • 4 eggs
  • optional: pepperoni, sausage, avocado
  1. preheat oven 375F
  2. Heat the oil over medium heat. Add onion and red pepper and cook until the onion is soft and translucent, ~10 minutes.
  3. Reduce the heat to medium-low and add garlic, paprika, cumin, and cayenne. Stir and cook for 1 minute. Then add tomato, salt and pepper. Simmer for 10 minutes until the sauce is thickened.
  4. For meat lovers, add precooked sausage and pepperoni. 
  5. Make 4 wells in the sauce and crack in the eggs. Bake at 375F for 8 to 10 minutes (timing will depend on how ruby you like egg yolks).
  6. Season with pepper and sprinkle parsley. Serve with fresh avocado and toasted bread.
Easy no knead artisan bread

Alta Artisan bread flour (here)

  • 3 cups all-purpose flour (aerate the flour first!)
  • 1 1/2 cups warm water (~ 100F)
  • 1/4 tsp active dry yeast
  • 1 tsp sea salt
  • 1 tsp sugar
  1. stir together all dry ingredients in a large mixing bowl. Add in warm water and stir with a spatula until the dough is evenly mixed and no large flour streaks remain. The dough should look quite loose and shaggy!
  2. Cover the bowl with plastic wrap and let the dough rest at room temperature for 3-5 hours or refrigerator in summer for 12 to 18 hours. This dough is very forgiving!
  3. Place dutch oven inside the oven and preheat the oven to 450F. Use a dutch oven slightly larger than the bread. Meanwhile, transfer the dough to a very well-floured surface. Fold the dough on top of itself to form a round dough ball. Carefully put the dough onto a piece of parchment paper. Lightly flour the top of the dough. Transfer the parchment paper to a mix bowl and cover with plastic wrap- let it rest for 30min.
  4. Transfer the dough together with parchment paper to the preheated / super hot dutch oven. Cover the dutch oven lid and bake for 25 minutes. Then remove the lid and bak for 5-10 minute until the crust of the bread reaches your desired level.
  5. Cool on a wire cooling rack for at least 30min before serve.