Shakshuka Recipe

Prep

Dice the onion and bell peppers uniformly (about 1/2-inch pieces). Mince the garlic and measure spices so they are ready to add when needed.

Heat a 10–12-inch oven-safe skillet (cast iron or heavy stainless) over medium heat. Add 2 tablespoons olive oil and swirl to coat.

Add the diced onion and a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until the onion is soft and beginning to brown at the edges.

Add the diced red and yellow bell peppers. Cook 6–8 minutes more until the peppers have softened and started to caramelize.

Stir in the minced garlic and cook 30–45 seconds until fragrant, being careful not to burn it.

Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to deepen the flavor and remove the raw tomato taste.

Pour in the 28 oz crushed tomatoes and stir to combine. Add ground cumin, smoked paprika, ground coriander, red pepper flakes, 1.5 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar (if using).

Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook, uncovered, 12–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning: add more salt, pepper or red pepper flakes if desired.

Using the back of a spoon, make 6 shallow wells in the simmering tomato-pepper sauce, spaced evenly around the skillet.

Crack an egg into a small bowl and gently slip it into one well; repeat for remaining eggs so each goes into its own well. This helps keep yolks intact and even cooking.

Cover the skillet with a lid and cook over low heat until the egg whites are set but yolks remain slightly runny, 6–9 minutes. Alternatively, preheat the oven to 375°F (190°C) and bake uncovered 7–10 minutes for set whites and jammy yolks. Cooking time will vary with skillet and oven.

Once eggs are cooked to your liking, remove skillet from heat. Sprinkle the crumbled feta evenly over the sauce and eggs, allowing it to warm for 1–2 minutes.

Scatter chopped parsley and optional cilantro over the top, add lemon zest, and drizzle 1 teaspoon olive oil over the dish. Squeeze lemon wedges at the table to taste.

If desired, warm the focaccia briefly in a 350°F (175°C) oven for 5 minutes or in a skillet until lightly toasted.

Spoon generous portions of shakshuka onto plates or serve family-style in the skillet. Serve with torn or sliced focaccia alongside, and offer optional crushed chili oil or harissa for adding heat.

Use focaccia to scoop up sauce and runny yolks. Leftovers keep covered in the refrigerator up to 2 days; reheat gently on the stovetop or in a 350°F oven until warmed through.