Shakshuka Recipe

sauté aromatics and peppers

Heat 2 tbs olive oil in a medium ovenproof skillet over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the diced red bell pepper and continue to cook until softened, another 4–5 minutes.

add garlic and spices

Add the minced garlic, 1 tsp ground cumin, 1 tsp sweet paprika, 1 tsp smoked paprika and 1 tsp red chili flakes. Cook, stirring, until fragrant, about 30–45 seconds.

build the sauce

Stir in the tomato paste and cook 1 minute. Pour in the crushed tomatoes (400 ml), add 1 tsp sugar or honey, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and let cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

add chickpeas and finish

Stir in the drained chickpeas and simmer 3–5 minutes to heat through and allow the flavors to meld. Remove from heat and stir in 1 tbs lemon juice and 1/4 cup chopped parsley or cilantro. Taste and adjust seasoning.

create wells and add eggs

Using the back of a spoon, make two shallow wells in the simmering sauce. Crack one egg into each well, keeping the yolks intact. If the skillet is no longer hot, return briefly to low heat—do not boil.

cook eggs to preference

Cover the skillet with a lid and cook over low heat until egg whites are set but yolks remain runny, about 5–7 minutes. For firmer yolks, cook 8–10 minutes. Alternatively, transfer the skillet to a preheated 180°C (350°F) oven for 6–8 minutes for soft yolks.

finish

Once eggs are cooked to your liking, remove from heat. Sprinkle the feta (if using) over the top, drizzle 1 tsp olive oil, and season eggs with flaky sea salt and black pepper to taste. Scatter a few extra chopped herbs.

While the sauce simmers or as the eggs near completion, toast the sourdough slices in a skillet with 1 tsp butter or a little olive oil over medium heat until golden and crisp at the edges, about 2–3 minutes per side. Alternatively, toast in a toaster or oven.

Rub the hot toasted bread with a cut clove of garlic (optional) and keep warm.

Spoon the tomato-chickpea shakshuka onto plates or serve directly from the skillet. Place the toasted sourdough on the side. Drizzle with extra olive oil or chili oil if desired and garnish with additional herbs. Serve immediately, using the bread to scoop up sauce and runny yolks.