📝 About This Recipe
Tracing its vibrant roots back to North Africa and the Middle East, Shakshuka is a soul-warming masterpiece of eggs gently poached in a complex, spiced tomato and bell pepper sauce. This dish is a symphony of textures, featuring the smokiness of cumin and paprika balanced by the bright acidity of vine-ripened tomatoes. It is the ultimate communal brunch centerpiece, designed to be served straight from the skillet with plenty of crusty bread to soak up the liquid gold yolks.
🥗 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 pieces Garlic cloves (thinly sliced or minced)
- 1 piece Serrano or Jalapeño pepper (seeded and minced for gentle heat)
The Spice Blend
- 2 tablespoons Tomato paste (to deepen the color and umami)
- 1 teaspoon Smoked paprika (pimentón)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Red pepper flakes (adjust to taste)
The Sauce & Eggs
- 28 ounces Crushed tomatoes (canned San Marzano style preferred)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 6 pieces Large eggs (pasture-raised at room temperature)
Garnish & Serving
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Fresh parsley (roughly chopped)
- 1 loaf Crusty sourdough or Challah (warmed for dipping)
👨🍳 Instructions
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1
Place a large, deep cast-iron skillet or heavy-bottomed sauté 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 translucent and slightly golden.
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3
Stir in the minced garlic and serrano pepper. 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 vegetables for 2 minutes; this 'toasts' the paste, removing the raw tinny flavor and deepening the sauce's color.
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5
Sprinkle in the smoked paprika, cumin, coriander, and red pepper flakes. Stir well for 30 seconds to bloom the spices in the oil.
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6
Pour in the crushed tomatoes. Use your wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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7
Season with salt and black pepper. Reduce the heat to medium-low and let the sauce simmer gently for 10-15 minutes until it thickens slightly and the flavors marry.
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8
Taste the sauce. If it tastes too acidic, you can add a pinch of sugar (optional). Use the back of a large spoon to make 6 small wells in the sauce.
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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 get in.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes. You want the whites to be fully set and opaque, but the yolks should still have a slight jiggle when the pan is moved.
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11
Remove the lid and immediately sprinkle the crumbled feta cheese over the hot sauce so it begins to soften.
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12
Garnish generously with the fresh cilantro and parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the best results, use room temperature eggs so they cook evenly without chilling the sauce. If you prefer your yolks firm, leave the lid on for an extra 2-3 minutes, but keep a close eye on them as they firm up quickly. Don't skimp on the olive oil; it provides the necessary fat to carry the fat-soluble flavors of the spices. If your sauce becomes too thick before adding the eggs, stir in 2-3 tablespoons of water to loosen it up. You can substitute the feta with goat cheese or labneh for a creamier, tangier profile.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough, Challah, or warm pita bread for dipping. Pair with a side of Israeli salad (cucumber, tomato, and onion) for a refreshing crunch. A dollop of Greek yogurt or hummus on the side helps balance the spice. Enjoy with a fresh mint tea or a bold, dark roast coffee. For a boozy brunch, a spicy Harissa-infused Bloody Mary is the perfect companion.