Shakshuka Recipe

Prepare vegetables

Peel and finely dice the onion. Core, seed, and dice the red bell pepper into roughly 1/2-inch pieces. Mince the garlic and chop the cilantro or parsley. Have the canned tomatoes and tomato paste measured and ready.

Sweat aromatics

Heat a 10-inch ovenproof skillet or heavy sauté pan over medium heat. Add 2 tbs olive oil. When shimmering, add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4–5 minutes. Add the diced red bell pepper and continue to cook until softened, 5–6 minutes more.

Add spices and garlic

Stir in the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander and 1/4 tsp crushed red pepper flakes. Cook for 30–45 seconds until fragrant, stirring so the spices don’t burn.

Build the tomato sauce

Add 1 tbs tomato paste and cook with the vegetables for 1 minute to deepen flavor. Pour in the 14 oz crushed tomatoes and 1/4 cup water. Stir to combine and bring the mixture to a gentle simmer. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens slightly, 10–12 minutes.

Finish sauce

Taste and adjust seasoning with more salt or pepper if needed. Stir in 1/4 cup chopped cilantro or parsley, reserving a little for garnish. Create two shallow wells in the sauce with the back of a spoon where the eggs will go.

Poach eggs in sauce

Crack each of the 2 eggs into a small bowl. Gently slide the eggs into the wells you made in the simmering tomato sauce. Cover the skillet with a lid (or foil) and cook until the whites are set but yolks remain runny, 6–8 minutes depending on desired doneness. For firmer yolks, cook 9–10 minutes. If you prefer, baste the eggs with spoonfuls of hot sauce for slightly faster set.

Check doneness

Remove the lid and check eggs. The whites should be opaque and set; the yolks should wobble slightly for runny doneness. Remove pan from heat.

Make tahini sauce

In a small bowl, whisk together 3 tbs tahini, 3 tbs warm water, 1 tbs lemon juice, 1/2 tsp finely grated garlic, and 1/4 tsp kosher salt. Whisk until smooth and slightly pourable; add an extra teaspoon of water if too thick. Taste and adjust lemon or salt. Stir in 1 tsp olive oil if using.

Assemble and garnish

Spoon a little white tahini sauce over the cooked eggs and sauce (or drizzle around the rim). Sprinkle the reserved chopped cilantro or parsley and optional 2 tbs crumbled feta over the dish. Add a pinch of red pepper flakes if desired.

Serve with pita

Warm the pita in a dry skillet or oven, cut into wedges, and serve alongside the skillet. Serve immediately, scooping hot tomato sauce and runny eggs onto pita.