Shakshuka Recipe

Prep vegetables

Peel and finely chop the onion. Mince the garlic. Core and thinly slice the red and green bell peppers into 1/4-inch strips.

Heat a 10- to 12-inch ovenproof skillet over medium heat. Add 2 tbs olive oil and swirl to coat.

Add the chopped onion and a pinch of salt; sauté 5–6 minutes until soft and translucent, stirring occasionally.

Add the sliced peppers and continue to cook 6–8 minutes until softened and beginning to brown at the edges.

Stir in the minced garlic, smoked paprika, ground cumin and red pepper flakes; cook 30–45 seconds until fragrant.

Add the tomato paste and cook 1 minute to caramelize slightly. Then add the crushed tomatoes, 1/4 cup water or stock, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Stir to combine.

Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered 8–10 minutes until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.

Stir the drained cannellini beans into the thickened tomato‑pepper sauce, gently folding them in to warm through. Simmer 2–3 minutes so beans absorb some sauce flavor.

Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into a small bowl and gently slide an egg into each well. Repeat for all eggs.

Season the eggs lightly with a pinch of salt and a grind of black pepper. Cover the skillet with a lid or foil and cook over low heat until whites are set and yolks reach your desired doneness (about 6–9 minutes for slightly runny yolks). If your skillet is not ovenproof you can transfer to a preheated 375°F (190°C) oven and bake 6–8 minutes.

Remove skillet from heat. Sprinkle chopped cilantro or parsley over the eggs and sauce.

While eggs are cooking, make the lime tahini: whisk together 1/4 cup tahini, 2 tbs fresh lime juice, 2 tbs warm water and 1/4 tsp salt in a small bowl until smooth and pourable. Add an extra tablespoon of water if needed to reach a drizzling consistency.

When eggs are set, drizzle the lime tahini across the pan in a few streams. Scatter 1/2 cup crumbled feta across the shakshuka and finish with a 1 tbs drizzle of extra virgin olive oil.

Warm the pita or bread briefly in the oven or on a skillet (1–2 minutes per side) until pliable and lightly toasted.

Spoon shakshuka and beans onto plates or serve directly from the skillet. Garnish with additional chopped herbs, lime wedges on the side, and pass extra tahini if desired.

Serve immediately, tearing pita to scoop up sauce, beans and runny egg yolk.