📝 About This Recipe
A vibrant cornerstone of Maghrebi and Sephardic Jewish cuisine, this Shakshuka is a soulful symphony of velvet-soft poached eggs nestled in a rich, piquant tomato and pepper ragout. Infused with the warm, smoky notes of cumin and paprika, it represents the ultimate comfort food that bridges the gap between breakfast and dinner. This authentic version balances heat and acidity, creating a communal experience that is best enjoyed straight from the pan.
🥗 Ingredients
The Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil (high quality for depth of flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and thinly sliced into strips)
- 4 large Garlic Cloves (thinly sliced or minced)
- 1 piece Jalapeño or Serrano Pepper (seeded and minced for moderate heat)
The Spice Blend and Sauce
- 2 tablespoons Tomato Paste (double concentrated)
- 1 tablespoon Smoked Paprika (Spanish pimentón preferred)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Ground Coriander
- 28 ounces Whole Peeled Tomatoes (canned, crushed by hand into a bowl)
- 1/2 teaspoon Granulated Sugar (to balance acidity)
- to taste Kosher Salt and Black Pepper
The Eggs and Garnish
- 6 pieces Large Eggs (fresh and cold)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1/2 cup Feta Cheese (crumbled (optional, for dairy meals))
👨🍳 Instructions
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1
Heat the olive oil in a large, deep skillet or traditional cast-iron pan over medium heat until shimmering.
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2
Add the diced onion and sliced red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions begin to turn golden.
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3
Stir in the garlic and minced jalapeño. Cook for another 2 minutes until the garlic is fragrant but not browned.
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4
Add the tomato paste, smoked paprika, cumin, and coriander. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste, which deepens the flavor profile.
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5
Pour in the hand-crushed tomatoes along with their juices. Add the sugar, salt, and black pepper. Stir well to combine all ingredients.
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6
Reduce the heat to medium-low and let the sauce simmer uncovered for 15-20 minutes. The sauce should thicken significantly until it has a jam-like consistency.
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7
Taste the sauce and adjust the seasoning. If it feels too thick, add a splash of water; if too thin, simmer for 5 more minutes.
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8
Use the back of a large spoon to create 6 small wells or indentations in the sauce, spaced evenly apart.
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9
Carefully crack one egg into each well. Pro tip: Crack the egg into a small ramekin first to ensure no shells fall into the sauce.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes. For runny yolks, check at the 5-minute mark; the whites should be opaque and set, but the yolks should still wobble.
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11
Remove the pan from the heat immediately to prevent overcooking the eggs from residual heat.
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12
Garnish generously with the chopped cilantro, parsley, and crumbled feta if using. Serve immediately directly from the pan.
💡 Chef's Tips
For the best texture, use whole canned tomatoes and crush them by hand rather than using pre-crushed or pureed varieties. Don't rush the onion and pepper sauté; caramelizing them provides the essential sweetness that defines the dish. If you prefer a spicier kick, add a teaspoon of Harissa paste along with the tomato paste. Avoid overcooking the eggs; they will continue to firm up for a minute or two after you take the pan off the heat. Use a heavy-bottomed pan like cast iron to ensure even heat distribution and prevent the bottom of the sauce from burning.
🍽️ Serving Suggestions
Serve with warm, crusty Challah bread or pita to mop up the extra sauce and runny yolks. A side of Israeli salad (finely chopped cucumber and tomato) provides a refreshing, crunchy contrast. Pair with a dollop of creamy hummus or a drizzle of nutty tahini sauce. For a traditional Sephardic breakfast, serve alongside salty green olives and a glass of hot mint tea. A crisp, dry white wine or a light lager cuts through the richness of the tomato base perfectly.