📝 About This Recipe
Originating from the vibrant culinary traditions of North Africa, this Shakshuka is a soul-warming symphony of jammy eggs nestled in a rich, spiced tomato and pepper ragout. Infused with the smoky depth of cumin and the gentle heat of traditional harissa, it represents the heart of Maghreb home cooking. It is a communal, one-pan masterpiece that balances acidity, spice, and creaminess, making it an unforgettable centerpiece for a Halal-friendly brunch or dinner.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 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 Fresh Jalapeño (seeded and finely diced for mild heat)
The Spiced Tomato Sauce
- 1 tablespoon Tomato Paste (for depth of color)
- 28 ounces Canned San Marzano Tomatoes (crushed by hand or roughly chopped)
- 1-2 tablespoons Harissa Paste (depending on heat preference)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Ground Coriander
- to taste Kosher Salt and Black Pepper
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
The Eggs and Finishing
- 6 pieces 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. 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 garlic and jalapeño, cooking for another 1-2 minutes until fragrant but not browned.
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4
Add the tomato paste, cumin, smoked paprika, and coriander. Toast the spices and paste with the vegetables for 2 minutes to unlock their essential oils.
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5
Pour in the crushed tomatoes and their juices. Add the harissa paste and sugar. Stir well to combine.
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6
Reduce the heat to medium-low and let the sauce simmer uncovered for 12-15 minutes. The sauce should thicken until it is heavy enough to hold a spoon's indentation.
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7
Taste the sauce and season generously with salt and black pepper. Remember that the eggs will be unseasoned, so the sauce should be punchy.
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8
Use the back of a large spoon to create 6 small wells in the simmering sauce, spaced evenly apart.
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9
Carefully crack one egg into each well. If you are worried about shells, crack them into a small ramekin first, then slide them into the sauce.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes. For 'jammy' yolks, check at the 5-minute mark; the whites should be set but the yolks should still jiggle.
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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 with a heavy handful of fresh cilantro and parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the best flavor, use whole canned tomatoes and crush them by hand for a rustic, chunky texture. If your sauce becomes too thick before adding the eggs, stir in 2-3 tablespoons of warm water to loosen it. To avoid overcooking the eggs, remember they will continue to cook slightly in the hot sauce even after being removed from the heat. Don't skip the sugar; it is the secret to neutralizing the metallic edge of canned tomatoes and balancing the harissa heat. If you prefer a smokier flavor, you can char the bell peppers over a gas flame and peel them before adding to the pan.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or traditional Challah to soak up the sauce and runny yolks. Pair with a side of creamy hummus and a drizzle of tahini for a full Middle Eastern spread. A fresh cucumber and tomato salad with lemon vinaigrette provides a crisp contrast to the warm spices. Serve with a glass of iced Moroccan mint tea to cleanse the palate between bites. Add a side of salt-cured olives and pickled radishes for an extra pop of acidity.