📝 About This Recipe
Tracing its vibrant roots back to Tunisia and the Maghreb, Shakshuka is a soul-warming masterpiece of eggs gently poached in a rich, spiced tomato and bell pepper sauce. This dish is a symphony of bold flavors—smoky cumin, sweet paprika, and a hint of heat—balanced by the creamy tang of crumbled feta. It is the ultimate communal meal, perfect for a slow brunch or a cozy dinner, served straight from the skillet to the table.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 1 large Yellow Onion (diced finely)
- 1 large Red Bell Pepper (seeded and diced)
- 4 pieces Garlic Cloves (thinly sliced)
The Spice Blend
- 1 teaspoon Smoked Paprika (for deep earthiness)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Red Pepper Flakes (adjust to your heat preference)
- 1/2 teaspoon Ground Coriander (adds a floral note)
The Sauce and Eggs
- 1 tablespoon Tomato Paste (for concentrated depth)
- 28 ounces Canned Whole Peeled Tomatoes (crushed by hand for texture)
- 6 pieces Large Eggs (at room temperature)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Finishing Touches
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Place a large, deep cast-iron skillet or heavy-bottomed pan over medium heat and add the olive oil.
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2
Once the oil is shimmering, add the diced onion and red bell pepper. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn golden brown.
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3
Stir in the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
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4
Add the tomato paste, cumin, smoked paprika, coriander, and red pepper flakes. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
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5
Pour in the hand-crushed tomatoes along with their juices. Season with salt and black pepper.
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6
Reduce the heat to low and let the sauce simmer gently for 15 minutes. The sauce should thicken and the flavors should meld into a rich, chunky consistency.
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7
Taste the sauce and adjust the seasoning. If the tomatoes are very acidic, you can add a small pinch of sugar to balance it out.
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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. I recommend cracking them into a small bowl first to avoid shells or broken yolks.
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10
Cover the skillet with a tight-fitting lid. This traps the steam and ensures the egg whites set while the yolks remain beautifully runny.
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11
Cook for 5-8 minutes. Check frequently; the eggs are done when the whites are opaque but the yolks still jiggle when the pan is gently shaken.
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12
Remove the pan from the heat immediately to prevent overcooking the eggs.
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13
Sprinkle the crumbled feta over the hot sauce and garnish generously with the fresh cilantro and parsley.
💡 Chef's Tips
For the best texture, use whole peeled canned tomatoes and crush them yourself rather than using pre-diced ones. If you prefer a firmer egg, leave the lid on for an extra 2 minutes, but remember they continue to cook in the hot sauce after being removed from the heat. Don't skimp on the olive oil; it carries the fat-soluble flavors of the spices throughout the sauce. Add a spoonful of Harissa paste during the spice-toasting step if you want an authentic North African kick. Ensure your eggs are at room temperature before cracking them into the sauce to help them cook more evenly.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or warm challah bread to soak up the sauce. A side of creamy hummus or labneh adds a wonderful cooling contrast to the spices. Pair with a fresh Israeli salad (cucumber, tomato, and lemon) for a bright, crunchy side. Enjoy with a hot cup of Moroccan mint tea or a crisp, cold Sauvignon Blanc for dinner. Top with a drizzle of tahini or a squeeze of fresh lemon juice just before eating.