Shakshuka Recipe

Prepare vegetables

Peel and finely dice the yellow onion. Peel and mince the garlic cloves. Core, seed and dice the red bell pepper into roughly 1/2-inch pieces.

Sweat aromatics

Heat 2 tablespoons olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add the diced red bell pepper and cook until softened, about 5 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Spice and tomato paste

Lower the heat slightly and add 1 tablespoon Kashmiri chili powder (or smoked paprika), 1 tsp ground cumin and 1 tsp ground coriander. Stir for 20–30 seconds to bloom the spices. Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until it darkens slightly.

Add tomatoes

Pour in 800 ml canned crushed tomatoes and 120 ml water or vegetable stock. Stir to combine, scraping any browned bits from the pan. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, then reduce heat to maintain a steady simmer.

Simmer

Simmer the sauce uncovered, stirring occasionally, until it thickens and flavors concentrate, about 12–18 minutes. Taste and adjust seasoning (salt, pepper, or a pinch more chili powder) as needed.

Add chickpeas

Stir in 1 cup rinsed canned chickpeas and 1 tablespoon fresh lemon juice into the simmering sauce. Continue to simmer 4–6 minutes to heat the chickpeas through and let them absorb the sauce flavor.

Add herbs and cheese

Stir in about 2 tablespoons of the chopped parsley or cilantro, reserving the rest for garnish. If using, sprinkle 1/4 cup crumbled feta into the sauce and stir briefly so it warms and partially melts into pockets.

Create wells and poach eggs

Using the back of a spoon, make six shallow wells in the thickened sauce and chickpea mixture. Crack one egg into each well. Spoon a little sauce around the edges of each egg to help whites set. Cover the pan and simmer gently over low heat until whites are set but yolks remain runny, about 6–9 minutes (longer for firmer yolks).

Season eggs

Remove the pan from the heat. Sprinkle the eggs and sauce with the reserved chopped parsley/cilantro, 1 teaspoon fine sea or flaky salt, 1/2 teaspoon freshly ground black pepper, and drizzle with 1 teaspoon olive oil. Scatter remaining feta, if using, over the top.

Warm the bread

Warm 4 pieces of Kashmiri naan or flatbread in a hot skillet for 30–60 seconds per side, or wrap in foil and heat in a 180°C (350°F) oven for 5–7 minutes. If desired, brush lightly with 1 tablespoon melted butter just before serving.

Serve the shakshuka straight from the pan with the warmed Kashmiri bread for dipping. Spoon a bit of sauce and a whole poached egg onto each piece of bread. Enjoy immediately.