Shakshuka Recipe

Heat oil and sweat aromatics

Place a 10- to 12-inch ovenproof skillet or heavy sauté pan over medium heat. Add 3 tablespoons olive oil. When oil shimmers, add the finely chopped onion and diced red bell pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper softens, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly; this deepens the tomato flavor.

Add tomatoes and spices

Pour in the 28 oz crushed tomatoes (or passata). Add ground cumin, smoked paprika, ground coriander (if using), red pepper flakes or a spoonful of harissa, granulated sugar (if using), 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.

Simmer to thicken

Bring the sauce to a gentle simmer, then reduce heat to low. Let it simmer uncovered, stirring occasionally, until it thickens slightly and the flavors meld, 10–15 minutes. Taste and adjust seasoning with remaining salt and pepper as needed. If sauce is too acidic, add a pinch more sugar. Stir in the tablespoon fresh chopped cilantro or parsley and 1 tablespoon lemon juice.

Create wells and add eggs

Using the back of a spoon, make 6 shallow wells in the thickened tomato sauce. Crack one egg into a small bowl and gently slide it into a well; repeat with remaining eggs so each egg sits in its own pocket.

Cover and cook

Reduce heat to low. Cover the skillet with a lid (or transfer to a preheated 375°F / 190°C oven if using an ovenproof pan). Cook gently until egg whites are set but yolks remain runny, about 6–9 minutes on the stovetop covered, or 6–10 minutes in the oven depending on your desired yolk doneness. Check after 6 minutes.

Finish with cheese and herbs

If using, sprinkle the crumbled feta evenly over the sauce and eggs about 1–2 minutes before the end of cooking so it softens but doesn't fully melt. Remove from heat when eggs are cooked to your liking. Garnish with the remaining chopped parsley or basil and a small drizzle (1 teaspoon) of olive oil if desired.

Serve the shakshuka straight from the skillet with crusty bread or warm pita for dipping. Encourage diners to scoop up sauce and pop yolks to mix with the tomato base. Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently so eggs don’t overcook.

Notes on scaling and variations: For a larger crowd, double the tomato base and increase eggs accordingly. Add cooked chickpeas for bulk, or wilt spinach into the sauce during the last few minutes of simmering for extra greens.