Shakshuka Recipe

Heat oil and sweat aromatics

Place a 10-12 inch oven-proof skillet over medium heat. Add the olive oil and warm for 30 seconds. Add the chopped onion and diced red pepper. Cook, stirring occasionally, until the onion is soft and translucent and the pepper has softened, about 8-10 minutes.

Add garlic and tomato paste

Stir in the minced garlic and cook for 30-45 seconds until fragrant. Add the tomato paste, stir to combine, and cook 1-2 minutes to deepen the paste's flavor, scraping any browned bits from the pan.

Add tomatoes and spices

Pour in the crushed tomatoes and 1 cup water or vegetable stock. Add smoked paprika, ground cumin, ground coriander, cayenne, sugar, salt and black pepper. Stir well to combine, breaking up any large tomato pieces with your spoon.

Simmer to develop flavor

Bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer uncovered until the sauce thickens and flavors concentrate, 12-18 minutes. Taste and adjust seasoning — add more salt or a pinch more sugar if the tomatoes are too acidic. If sauce becomes too thick, add 1-2 tablespoons water.

Make wells and add eggs

Using the back of a spoon, make 6 shallow wells evenly spaced in the simmering tomato sauce. Crack each egg into a small bowl first, then gently slide each egg into a well so the whites remain intact.

Poach the eggs

Cover the skillet with a lid and cook until egg whites are set but yolks remain runny, about 6-9 minutes depending on size of eggs and heat. For firmer yolks, cook 9-12 minutes. Remove lid and check doneness. If you don't have a lid, partially cover with foil.

Finish and garnish

Once eggs are cooked to your liking, remove skillet from heat. Sprinkle chopped parsley, optional cilantro, crumbled feta and red pepper flakes over the top. Squeeze lemon wedges over individual portions to taste.

Serve the shakshuka straight from the skillet with crusty bread or warm pita for dipping and scooping the tomato sauce and runny yolks. Leftovers can be refrigerated in an airtight container up to 2 days; reheat gently on the stovetop and check eggs for doneness (they may firm up).