Stewed Tomato Shakshuka Recipe

1. Prepare vegetables

Heat a 10-inch ovenproof skillet or heavy sauté pan over medium heat. Add 3 tbs olive oil. When shimmering, add the chopped onion and diced red bell pepper. Sauté, stirring occasionally, until softened and starting to brown, about 6–8 minutes.

2. Add aromatics and spices

Add the minced garlic, smoked paprika, ground cumin and crushed red pepper flakes to the pan. Cook, stirring, until fragrant, about 30–45 seconds. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly.

3. Add tomatoes and simmer

Stir in the chopped fresh tomatoes (or canned crushed tomatoes), water or stock, sugar, 1.5 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered until the mixture thickens and flavors concentrate, 12–18 minutes. Taste and adjust seasoning; add lemon juice and chopped parsley/cilantro toward the end of simmering.

4. Create wells and add eggs

Using the back of a spoon, make two shallow wells in the thickened tomato stew. If using, dot the wells with a little butter. Crack one egg into each well, keeping yolks intact. Season each egg lightly with a pinch of salt and a grind of black pepper.

5. Bake or cover to set whites / keep yolks soft

Option A — Oven: Preheat oven broiler to high (or 220°C/425°F if using bake). Place the skillet in the oven and bake until whites are set but yolks remain soft, about 6–10 minutes under the broiler (watch closely) or 8–12 minutes at 425°F. Option B — Stovetop: Cover the skillet with a tight-fitting lid and cook over low heat until whites set and yolks are still slightly runny, about 6–9 minutes. Timing will vary by pan and stove — check at 6 minutes.

6. While the eggs are cooking, mix the labna (or thick Greek yogurt) with 1 tsp olive oil, 1/2 tsp lemon zest (if using), and 1/8 tsp salt in a small bowl until smooth. Taste and adjust lemon or salt. Keep chilled until ready to dollop.

7. In a small food processor or by hand, finely chop the pitted olives with the rinsed capers, 1/2 tsp minced garlic, 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Pulse or chop to a coarse paste (not completely puréed). Season with a pinch of black pepper. Taste and adjust acid or oil. Transfer to a small bowl.

8. When eggs are set to your liking, remove the skillet from the oven or heat. Dollop spoonfuls of the labna around the eggs and spoon the olive tapenade in one area or dotted around. Sprinkle extra chopped herbs over the dish and drizzle with 1 tsp extra-virgin olive oil.

9. Serve immediately with toasted crusty bread or warm pita for scooping. Each portion: break into the soft yolks and mix with the stewed tomatoes, labna and tapenade as you eat.