Shakshuka Recipe

Prep

Chop the onion and red bell pepper finely so they cook evenly. Mince the garlic. Have the tomato paste and crushed tomatoes measured and ready.

Heat a 10- to 12-inch ovenproof skillet (cast iron preferred) over medium heat. Add 2 tablespoons olive oil and let it shimmer.

Add the chopped onion and a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Add the diced red bell pepper and continue to cook 5 more minutes until the pepper has softened.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add 2 tablespoons tomato paste; cook 1–2 minutes, stirring, to caramelize slightly and deepen the flavor.

Pour in the 28 oz crushed tomatoes and 1/2 cup water or stock. Stir to combine, scraping any browned bits from the pan.

Add smoked paprika, ground cumin, ground coriander, red pepper flakes (if using), sugar (if using), 1.5 teaspoons salt and 1/2 teaspoon black pepper. Stir and bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer uncovered 12–18 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning — add a bit more salt or a pinch of sugar if tomatoes taste too acidic.

Make wells: Using the back of a spoon, create 6 shallow wells in the tomato sauce, spaced evenly around the skillet.

Crack one egg into a small bowl and gently slip it into a well. Repeat with remaining eggs, spacing them so they don’t touch. (Cracking into a bowl first helps avoid shells and keeps yolks intact.)

Cover the skillet with a lid and cook over low heat 6–10 minutes, depending on how set you like the yolks: about 6–7 minutes for runny yolks, 9–10 minutes for more set whites and jammy yolks. Alternatively, you can transfer the skillet to a preheated 400°F (200°C) oven and bake 6–8 minutes for runny yolks or up to 10 minutes for firmer eggs.

While eggs cook, crumble the feta and chop the parsley and cilantro. Warm the bread or pita.

When the eggs are done to your liking, remove from heat. Sprinkle crumbled feta over the sauce and eggs, then scatter chopped parsley and cilantro on top.

Drizzle 1 tablespoon olive oil over the finished dish and, if desired, sprinkle za'atar or Aleppo pepper for extra flavor.

Serve immediately with lemon wedges and warm crusty bread or pita for scooping. Encourage diners to squeeze a little lemon over their portion.