Herb Shakshuka Recipe

Warm the pan

Heat a 10- to 12-inch ovenproof skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and swirl to coat.

Add the sliced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes.

Add the diced poblano and chopped jalapeño. Cook 4–5 minutes until softened and aromatic.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the tomato paste and cook 1 minute, stirring, to caramelize slightly and deepen flavor.

Pour in the crushed tomatoes, then add smoked paprika, ground cumin, dried oregano, sugar (if using), 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 10–12 minutes to thicken the sauce and concentrate flavors. Taste and adjust seasoning as needed.

While the sauce simmers, slice the jalapeño chicken sausage into 1/2-inch rounds. In a separate small skillet over medium-high heat, add 1 teaspoon olive oil and sear the sausage slices 2–3 minutes per side until browned. Transfer the browned sausage into the tomato sauce, distributing evenly.

Using the back of a spoon, make six shallow wells in the simmering sauce and sausage mixture, spaced evenly.

Crack one egg into each well. Season the tops of the eggs lightly with a pinch of salt and a grind of black pepper.

Cover the skillet with a lid and cook on low until the egg whites are set but yolks are still soft, 6–9 minutes. For firmer yolks, place the skillet under a preheated broiler (see note) and broil 1–2 minutes until desired doneness.

If using the broiler method, carefully transfer the ovenproof skillet to the broiler and watch closely—eggs will finish quickly.

While eggs finish cooking, combine the marinated feta, chopped brogue hydroponic herb mix, lemon zest, lemon juice, and red pepper flakes in a small bowl. Toss gently to combine.

When eggs are set to your liking, remove the skillet from heat. Sprinkle the herb-feta mixture evenly over the eggs and sauce, letting some feta fall into the sauce and some rest on the eggs.

Garnish with extra whole herb sprigs for presentation.

Serve the shakshuka straight from the skillet with crusty bread or toasted pita on the side for dipping. Provide a spoon so diners can scoop sauce, sausage, and a bit of feta with each bite.

Makes 3–4 generous brunch servings. Leftovers can be refrigerated up to 2 days; reheat gently on the stovetop.