Mordus Shakshouka Recipe

Prepare aromatics

Heat a 10-inch skillet over medium heat. Add 2 tablespoons olive oil. Once shimmering, add the chopped onion and a pinch of salt; sauté for 4–5 minutes until translucent and beginning to soften.

Add the diced red and yellow bell peppers to the pan. Cook, stirring occasionally, for 6–8 minutes until peppers are softened and slightly caramelized around the edges.

Stir in the minced garlic and cook 30–45 seconds until fragrant (do not brown). Then add ground cumin, smoked paprika, ground coriander and crushed red pepper flakes. Stir and toast the spices for 30 seconds to bloom their aroma.

Add the tomato paste and cook 1 minute, stirring, to deepen flavor. Pour in the crushed tomatoes (14 oz) plus 2 tablespoons water to loosen the mixture. Stir to combine.

Season with 1/2 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes until slightly thickened and the flavors have melded.

Taste and adjust seasoning as needed. Stir in 1 tablespoon fresh lemon juice and remove skillet from heat. Use the back of a spoon to create two shallow wells in the sauce where the eggs will sit.

Return skillet to low–medium heat. Crack each egg directly into a small bowl, then gently slide each egg into the prepared wells in the simmering sauce, keeping yolks intact.

Cover the skillet with a lid and cook for 5–8 minutes depending on desired yolk doneness: about 5 minutes for runny yolks, 7–8 minutes for more set yolks. Check after 4–5 minutes to ensure sauce isn't boiling vigorously (reduce heat if necessary).

When eggs are cooked to your preference, remove skillet from heat. Sprinkle the eggs and sauce with crumbled feta (2 tbs) if using, chopped cilantro or parsley (2 tbs), and a drizzle of 1 teaspoon extra virgin olive oil. Finish with freshly ground black pepper and optional Aleppo/chili flakes to taste.

Serve immediately in the skillet or transfer to plates. Provide 2 slices of bread for dipping into the sauce and runny yolks.

Leftover/safety note: refrigerate any leftover sauce in an airtight container for up to 3 days. Reheat gently on the stovetop and poach fresh eggs in warmed sauce when ready to serve.