Shakshuka (v) Recipe

Prepare vegetables

Peel and finely slice the onion. Dice the aubergine into roughly 1–1.5 cm cubes. Core and dice the red bell pepper. Mince the garlic cloves.

Heat a large, ovenproof skillet (about 25–28 cm) over medium heat. Add 2 tbs olive oil. When hot, add the diced aubergine in a single layer and cook, stirring occasionally, until golden and softened, about 6–8 minutes. Remove aubergine to a bowl and set aside.

Add the remaining 1 tbs olive oil to the skillet. Add the sliced onion and a pinch of salt; cook over medium heat until translucent and beginning to brown, 6–8 minutes. Add the diced red pepper and cook 4–5 minutes more until softened.

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the ground cumin, smoked paprika, ground coriander and chili flakes (if using). Cook, stirring, for 30 seconds to bloom the spices.

Return the cooked aubergine to the skillet. Add the canned chopped tomatoes, tomato paste and hot vegetable stock; stir to combine. Season with salt, black pepper and sugar if desired. Bring to a gentle simmer and cook uncovered for 10–12 minutes until the sauce thickens slightly and flavors meld.

Taste and adjust seasoning. Stir in half of the chopped parsley/coriander and the torn basil (if using). Reduce heat to low; leave sauce bubbling gently while you prepare to add eggs.

Preheat your oven to 190°C (375°F) if you will finish the dish in the oven. If you prefer stovetop, skip oven and use a tight-fitting lid for steaming.

Make four shallow wells in the simmering sauce using the back of a spoon. Crack one egg into a small bowl and gently slide into a well; repeat with remaining eggs so they’re evenly spaced.

If using the oven: transfer the skillet to the preheated oven and bake 8–12 minutes for runny yolks or 12–15 minutes for firmer yolks. If using stovetop: cover the skillet with a lid and steam over low heat for 8–12 minutes until whites are set and yolks reach desired doneness.

Remove from oven or uncover. Scatter the crumbled feta or a dollop of labneh over the eggs (if using). Drizzle with extra-virgin olive oil and sprinkle the remaining chopped parsley/coriander. Season each egg lightly with a pinch of salt and a grind of black pepper.

Warm or toast the bread. Transfer the skillet to the table (use a trivet) and serve hot with the bread alongside for dipping and scooping. Offer lemon wedges on the side for those who like a bright squeeze over the sauce.

Serves immediately. Leftovers: refrigerate sauce (without eggs) for up to 3 days; reheat and poach fresh eggs when ready to serve.