Shakshuka Recipe

Heat oil and soften aromatics

Place a large, ovenproof skillet (10–12 inches) over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion and diced red pepper. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.

Add garlic and spices

Stir in the minced garlic, 2 tsp ground cumin, 2 tsp sweet paprika, 1 tsp smoked paprika (if using) and 1 tsp crushed red pepper flakes (if using). Cook for 30–60 seconds until fragrant, taking care not to burn the garlic.

Add tomatoes and simmer

Add the crushed canned tomatoes, 1 tbs tomato paste, and 1 tbs water to loosen. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Stir to combine, then bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, 12–15 minutes. Taste and adjust salt, pepper or sugar as needed.

Create wells and add eggs

Using the back of a spoon, make 4 evenly spaced shallow wells in the simmering sauce. Crack one egg into a small bowl and gently slip it into a well; repeat for remaining eggs so each egg sits in its own pocket.

Cook eggs to desired doneness

Cover the skillet with a lid and cook on low until the egg whites are set but yolks are still runny, about 6–8 minutes. For firmer yolks, cook 9–12 minutes. Alternatively, place the skillet under a preheated broiler for 2–4 minutes, watching closely, until whites are set.

Finish and garnish

Remove the skillet from heat. Sprinkle the crumbled feta over the sauce and eggs (if using). Scatter the chopped parsley and optional cilantro or basil on top. Add a drizzle or dollop of harissa or hot sauce if you like extra heat and squeeze lemon wedges over individual portions when serving.

Serve the shakshuka directly from the skillet with crusty bread or warm pita on the side for dipping and scooping. Each serving: spoon sauce and an egg onto plates or serve family-style.