Shakshuka Recipe

Preheat the oven to 375°F (190°C) if you plan to finish the eggs in the oven. If you prefer stovetop, you can cover the pan to steam the eggs instead.

Heat a 10-inch ovenproof skillet over medium heat. Add 2 tbs olive oil and warm for 30 seconds.

Add the diced onion to the skillet and sauté until translucent and just beginning to brown, about 5–7 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn.

Add the diced roasted red pepper and diced fresh tomatoes (or canned crushed tomatoes) plus 1 tbs tomato paste. Stir to combine.

Pour in up to 2 tbs stock if the mixture looks very thick; the sauce should be saucy but not watery.

Bring the mixture to a gentle simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 8–10 minutes.

While the tomato mixture simmers, stir in the ground cumin, paprika, red pepper flakes (if using), salt, and black pepper. Taste and adjust salt and heat as needed.

Continue simmering the saucy mixture a few more minutes to allow the spices to bloom and integrate, about 2–3 minutes.

Make two shallow wells in the thickened tomato mixture using the back of a spoon, spaced so the eggs will have room.

Crack one egg into a small bowl and gently slip it into a well; repeat with the second egg so you don’t break yolks. Season each egg lightly with a pinch of salt and pepper.

Transfer the skillet to the preheated oven and bake until the egg whites are set but yolks remain soft, 8–10 minutes (longer if you prefer firmer yolks). Alternatively, cover the skillet with a tight-fitting lid on the stovetop and cook over low heat until whites are set, 6–10 minutes.

Remove the skillet from the oven or stovetop. Sprinkle the crumbled feta (if using) and chopped parsley or cilantro over the eggs. Squeeze the lemon wedge over the dish to brighten flavors.

While the eggs finish cooking, brush the sourdough (or gluten-free bread) slices with 1 tsp olive oil or butter and toast in a skillet or toaster until golden.

Serve the shakshuka straight from the skillet or transfer to a shallow bowl. Use toasted bread to scoop the tomato sauce and runny yolk. Offer extra lemon wedges and hot sauce at the table if desired.