Shakshuka Recipe

Heat a 10-inch ovenproof skillet over medium heat. Add 2 tbsp olive oil. When shimmering, add the sliced onion and cook, stirring occasionally, until caramelized and deep golden, about 12–15 minutes. If onions brown too quickly, reduce heat.

Add the minced garlic and diced red bell pepper to the caramelized onions. Cook 2–3 minutes until fragrant and softened.

Stir in the tomato paste and cook 1 minute to develop flavor. Add crushed tomatoes, smoked paprika, ground cumin, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly.

While the sauce simmers, heat a separate skillet over medium-high heat. Add the ground beef and break up with a spoon. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Stir the cooked ground beef into the tomato sauce, making sure the meat is evenly distributed. Taste and adjust seasoning, adding more salt or red pepper flakes to your preference.

Preheat a small grill pan or cast-iron skillet over medium-high heat. Toss halved mushrooms with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.

Place mushrooms cut-side down on the hot pan and cook without moving until well browned, about 3–4 minutes. Flip and cook another 2 minutes until tender. Remove from heat and set aside.

Preheat oven to 375°F (190°C) if you plan to finish eggs in the oven. Alternatively, keep on stovetop covered for a stovetop poach.

Make three shallow wells in the thickened sauce-beef mixture in the skillet. Crack one egg into each well, spacing them evenly.

If finishing in the oven: transfer the skillet to the preheated oven and bake until egg whites are set but yolks still runny, about 8–10 minutes (longer for firmer yolks). If using stovetop: cover the skillet with a tight-fitting lid and cook over low heat until whites are set, about 6–10 minutes, checking frequently.

While eggs cook, mix the sweet & spicy sauce: whisk together 2 tsp honey, 1 tsp harissa (or gochujang), 1 tsp apple cider vinegar, and 1 tsp water until smooth. Adjust balance to taste (more honey for sweetness, more harissa for heat).

When eggs are set to your liking, remove skillet from heat. Scatter grilled mushrooms over the top, sprinkle crumbled goat cheese around the eggs, and drizzle the sweet & spicy sauce in thin lines. Add 1 tbsp sriracha in zigzag if you want extra heat (serve on the side if preferred).

Toss arugula with 1 tsp lemon juice and a light pinch of salt, then arrange on top or alongside the shakshuka. Finish with chopped parsley.