Shakshuka Plate Recipe

1. Prepare vegetables

Heat a 10–12 inch ovenproof skillet or sauté pan over medium heat. Add 2 tablespoons olive oil and swirl to coat. Add the diced onion and sliced red bell pepper. Cook, stirring occasionally, until the onion is translucent and the pepper has softened, about 6–8 minutes.

2. Add garlic and spices

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground coriander (if using) and 1 teaspoon red pepper flakes (if using). Cook 30 seconds more to bloom the spices.

3. Add tomatoes

Pour in the chopped fresh tomatoes or the crushed canned tomatoes and add 2 tablespoons tomato paste. Stir to combine. Add 1 teaspoon sugar, 1.5 teaspoons salt and 1/2 teaspoon black pepper. Add 1/2 cup water or vegetable broth to loosen the sauce if it seems very thick.

4. Simmer the sauce

Reduce heat to medium-low and let the sauce gently simmer, uncovered, stirring occasionally, until it thickens and the flavors meld, 12–18 minutes. Taste and adjust seasoning (salt, pepper, or a pinch more sugar) as needed.

5. Create wells and add eggs

Using the back of a spoon, make 6 shallow wells in the thickened tomato-pepper sauce, spaced evenly. Crack one egg into a small bowl and gently slide into a well; repeat with remaining eggs, or crack eggs directly into the wells. Season each egg lightly with a pinch of salt and a grind of black pepper.

6. Cook eggs

Cover the skillet with a lid and cook over low heat until the egg whites are set but yolks remain runny, about 6–9 minutes. For firmer yolks, cook 10–12 minutes. Alternatively, place the uncovered skillet in a preheated 375°F (190°C) oven and bake 7–10 minutes until eggs reach desired doneness.

7. Finish and garnish

Once eggs are cooked, remove skillet from heat. Sprinkle the crumbled feta or dollops of labneh across the sauce, then scatter the chopped parsley and cilantro. Drizzle with 1 teaspoon olive oil and sprinkle za'atar or Aleppo pepper if using. Serve immediately with lemon wedges on the side for squeezing over portions.

8. Warm crusty bread or pita. Spoon generous portions of the tomato-egg mixture onto plates or serve family-style from the skillet. Serve with lemon wedges and additional bread for dipping into the sauce and runny yolks.