📝 About This Recipe
This Lebanese rendition of Shakshouka is a vibrant, one-pan masterpiece that brings the warmth of the Levant to your breakfast table. Featuring perfectly poached eggs nestled in a rich, cumin-scented tomato and bell pepper reduction, it strikes a sublime balance between savory, spicy, and tangy. It’s a communal, soul-warming dish that celebrates the simplicity of fresh ingredients and the ritual of dipping warm bread into golden, runny yolks.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality Lebanese oil preferred)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (thinly sliced)
- 1 large Red bell pepper (seeded and chopped into small cubes)
- 1 piece Green chili (Serrano or Jalapeño) (seeded and minced for mild heat)
The Sauce and Spices
- 28 ounces Canned crushed tomatoes (or use 6 large, very ripe fresh tomatoes, peeled and chopped)
- 1 tablespoon Tomato paste (for depth of color and flavor)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (adds a lovely earthy depth)
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Red pepper flakes (adjust to your spice preference)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Eggs and Finishing
- 6 pieces Large eggs (at room temperature)
- 1/4 cup Fresh parsley (chopped)
- 1/4 cup Fresh cilantro (chopped)
- 1/2 cup Feta cheese (crumbled)
👨🍳 Instructions
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1
Place a large, deep skillet or cast-iron pan over medium heat and add the extra virgin olive oil.
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2
Add the diced onions and chopped red bell peppers. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn translucent and slightly golden.
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3
Stir in the sliced garlic and minced green chili. Cook for another 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
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4
Add the tomato paste to the center of the pan. Stir it into the oil for about 1 minute to 'toast' the paste, which deepens the flavor.
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5
Pour in the crushed tomatoes (or fresh chopped tomatoes). Stir well to combine with the aromatics.
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6
Add the cumin, smoked paprika, coriander, red pepper flakes, salt, and black pepper. Stir thoroughly.
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7
Reduce the heat to medium-low and let the sauce simmer uncovered for 10-15 minutes. The sauce should thicken and become a rich, deep red.
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8
Taste the sauce and adjust seasonings. If it's too thick, add a splash of water; if too acidic, add a tiny pinch of sugar.
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9
Use the back of a large spoon to make 6 small 'wells' or indentations in the sauce, spaced evenly apart.
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10
Carefully crack one egg into each well. I recommend cracking each egg into a small bowl first to ensure no shells fall in.
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11
Cover the skillet with a lid. Cook for 5-8 minutes, or until the egg whites are set and opaque, but the yolks remain soft and runny.
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12
Remove the lid and take the pan off the heat immediately to prevent overcooking the eggs.
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13
Sprinkle the crumbled feta cheese over the hot sauce so it begins to soften slightly.
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14
Garnish generously with the chopped fresh parsley and cilantro.
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15
Serve immediately straight from the pan while the steam is rising and the yolks are liquid gold.
💡 Chef's Tips
For the best texture, use room temperature eggs; cold eggs take longer to cook and can lead to overcooked sauce. Don't rush the onion and pepper sauté; caramelizing them slightly creates the sweet base that balances the tomato acidity. If you prefer fully cooked yolks, simply leave the lid on for an extra 2-3 minutes or spoon a little hot sauce over the yolks. Use a cast-iron skillet if possible; it retains heat beautifully and makes for a stunning rustic presentation. For an authentic Lebanese twist, add a teaspoon of Za'atar to the sauce along with the other spices.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crusty sourdough to soak up every drop of the sauce and yolk. Pair with a side of Lebanese wild cucumber pickles (Kabees El Khiyar) for a crunchy, vinegary contrast. A dollop of thick Labneh (strained yogurt) on the side helps cool the palate if you've made the sauce spicy. Enjoy with a hot cup of Lebanese black tea infused with fresh mint leaves. Add a small side salad of sliced cucumbers, tomatoes, and kalamata olives dressed in lemon and oil.