📝 About This Recipe
Originating from North Africa and popularized throughout the Middle East, Shakshuka is a vibrant symphony of poached eggs nestled in a rich, spiced tomato and bell pepper sauce. This version elevates the humble dish into a soul-warming comfort food staple, balancing the smoky heat of harissa with the bright acidity of vine-ripened tomatoes. It is the perfect 'breakfast-for-dinner' centerpiece, designed to be shared straight from the skillet with plenty of crusty bread for dipping.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and thinly sliced into strips)
- 4 Garlic Cloves (thinly sliced)
- 1 Jalapeño (seeded and minced for mild heat)
The Spiced Tomato Sauce
- 2 tablespoons Tomato Paste (to deepen the color and flavor)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Ground Coriander
- 1 tablespoon Harissa Paste (adjust based on spice preference)
- 28 ounces Crushed Tomatoes (canned San Marzano style preferred)
- to taste Kosher Salt and Black Pepper
The Eggs and Finishing
- 6 Large Eggs (at room temperature)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Flat-Leaf 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
Add the diced onions and sliced red bell peppers to the skillet. Sauté for 8-10 minutes until the vegetables are softened and the onions begin to turn translucent and slightly golden.
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3
Stir in the sliced garlic and minced jalapeño. 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, cumin, smoked paprika, and coriander. Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste, which removes the raw metallic taste.
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5
Stir in the harissa paste until well incorporated into the vegetable mixture.
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6
Pour in the crushed tomatoes. Reduce the heat to medium-low and let the sauce simmer gently for 10-15 minutes. The sauce should thicken slightly and the flavors should meld together beautifully.
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7
Taste the sauce and season with kosher salt and freshly cracked black pepper. If the sauce is too acidic, you can add a pinch of sugar to balance it.
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8
Use the back of a large spoon to make 6 small 'wells' or indentations in the sauce, spaced evenly apart.
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9
Carefully crack one egg into each well. I find it easiest to crack the egg into a small ramekin first, then slide it into the sauce to ensure no shells fall in.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes. You want the egg whites to be completely set (opaque) but the yolks to remain runny and jammy.
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11
Remove the lid and immediately sprinkle the crumbled feta cheese over the top so it softens slightly from the residual heat.
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12
Garnish generously with the chopped cilantro and parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the best texture, use room temperature eggs so they cook evenly without chilling the sauce. If you prefer a smokier flavor, char the red peppers over a gas flame and peel them before adding to the pan. Avoid overcooking the eggs; they will continue to cook slightly even after you remove the skillet from the heat. If the sauce becomes too thick during the simmer, add a splash of water or vegetable broth to loosen it before adding the eggs. For a vegan alternative, swap the eggs for silken tofu 'rounds' or chickpeas and omit the feta.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or warm pita bread to scoop up the sauce. A side of creamy hummus or labneh topped with za'atar adds a cooling contrast to the spices. Pair with a crisp, refreshing cucumber and tomato salad dressed with lemon and olive oil. For a drink, a chilled hibiscus iced tea or a bold Bloody Mary complements the savory, spicy profile perfectly. Add a drizzle of tahini or a squeeze of fresh lime juice just before eating for an extra layer of brightness.