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Shakshuka Recipe

Name: Maha's Brunchs SHAKSHUKA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbs extra-virgin olive oil; 1 cup yellow onion, finely chopped; 1 cup red bell pepper, seeded and diced; 3 cloves garlic, minced; 28 oz ripe tomatoes, chopped (or canned crushed tomatoes); 2 tbs tomato paste; 1 cup water; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp red pepper flakes (optional, for heat); 1 tsp ground black pepper; 1.5 tsp salt; 1 cup freshly chopped parsley; 0.5 cup freshly chopped cilantro (optional); 6 count large eggs; 0.5 cup crumbled feta (optional); 1 tbs lemon juice; 1 tbs olive oil (for finishing); 1 loaf charred balady bread or crusty bread; 2 cups salata balady (simple salad)

Inspired by Maha's Brunch

Time40m

Serves4

often the best. Served with our charred balady bread and our salata balady.

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Ingredients

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Tomato-Pepper Base

3 tbs extra-virgin olive oil

1 cup yellow onion, finely chopped

1 cup red bell pepper, seeded and diced

3 cloves Garlic, minced

28 oz ripe tomatoes, chopped (or canned crushed tomatoes)

2 tbs tomato paste

1 cup water

Spices & Herbs

1 tsp Ground cumin

1 tsp sweet paprika

1 tsp Smoked paprika

1 tsp Ground coriander

1 tsp red pepper flakes (optional, for heat)

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

1 cup freshly chopped parsley

1/2 cup freshly chopped cilantro (optional)

Eggs & Finishing

6 count Large eggs

1/2 cup crumbled feta (optional)

1 tbs ReaLemon lemon juice

1 tbs olive oil (for finishing)

To Serve

1 loaf charred balady bread or crusty bread

2 cups salata balady (simple salad)

Method

Tomato-Pepper Base

Heat oil and sweat aromatics

Warm a 12-inch (30 cm) ovenproof skillet or sauté pan over medium heat. Add 3 tbs olive oil. Once shimmering, add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the diced red bell pepper and continue to cook until softened, about 5 minutes.

Add garlic and spices

Reduce heat slightly and add the minced garlic, ground cumin, sweet paprika, smoked paprika, ground coriander, and red pepper flakes (if using). Cook, stirring, for 60–90 seconds until fragrant — do not burn the garlic.

Add tomatoes and simmer

Stir in the chopped tomatoes (or canned crushed tomatoes), tomato paste, and 1 cup water. Bring the mixture to a gentle simmer. Season with 1 tsp black pepper and 1.5 tsp salt. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens and deepens in flavor, about 12–18 minutes. Taste and adjust salt or heat as needed.

Eggs & Finishing

Make wells and add eggs

Using the back of a spoon, make six shallow wells in the thickened tomato-pepper sauce. Crack one egg into each well, keeping yolks intact. Spoon a little sauce over the egg whites if needed so they cook evenly.

Poach the eggs

Cover the skillet with a lid, or transfer to a preheated 375°F (190°C) oven if your pan is ovenproof. Cook until the egg whites are set but yolks remain runny, about 6–9 minutes on the stovetop covered or 6–8 minutes in the oven. For firmer yolks, cook 1–2 minutes longer.

Finish and garnish

Once eggs are cooked to your liking, remove from heat. Drizzle 1 tbs olive oil and 1 tbs lemon juice over the dish. Sprinkle the crumbled feta (if using) and the chopped parsley and cilantro evenly across the top. Taste and adjust salt or pepper if needed.

To Serve

Serve the shakshuka hot, directly from the skillet, with charred balady bread for scooping and salata balady on the side. Encourage diners to tear bread and dip into the tomato sauce and runny yolks. Leftovers can be refrigerated for up to 2 days; reheat gently on the stove.