Shakshouka Recipe

Prepare vegetables

Heat a large ovenproof skillet (10–12 inch) over medium heat. Add 3 tbs olive oil. When shimmering, add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add diced bell peppers and continue to cook until softened, about 6–8 minutes.

Add aromatics and spices

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add ground cumin, paprika, ground coriander, and red pepper flakes; toast the spices in the pan for 30–45 seconds, stirring to coat the vegetables.

Build the sauce

Add the tomato paste and stir to combine, cooking 1 minute. Pour in the crushed canned tomatoes, scraping up any browned bits. Add sugar (if using), kosher salt, and black pepper. Bring the mixture to a gentle simmer and reduce heat to medium-low. Let simmer, uncovered, stirring occasionally, until slightly thickened, 12–18 minutes. Taste and adjust salt/heat.

Finish sauce before eggs

Stir in half of the chopped parsley and cilantro into the sauce. Make 6 slight wells in the sauce with the back of a spoon to hold the eggs.

Poach or bake the eggs in the sauce

Crack one egg into each well, spacing evenly. Season each egg with a pinch of salt and a grind of black pepper. If you prefer the whites fully set more quickly, carefully spoon about 2 tbs of hot sauce liquid over the whites (or add the listed water) around each yolk. Transfer the skillet to a preheated oven set to 375°F (190°C) and bake until whites are set but yolks still soft, 10–14 minutes depending on oven and preferred doneness. Alternatively, cover the skillet on the stovetop and cook on low for 8–12 minutes.

Optional cheese finish

If using feta, sprinkle the crumbled feta over the eggs in the final 2 minutes of baking or immediately after removing from oven so it softens but does not fully melt.

While the sauce simmers, place Greek yogurt in a small bowl. Add lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt, and black pepper. Whisk vigorously for about 1 minute (or whip with a small electric mixer 30–45 seconds) until smooth, airy, and slightly lighter in texture. Taste and adjust salt or lemon.

Heat a skillet or griddle over medium-high heat. Brush both sides of each sourdough slice lightly with butter or oil. Toast slices 1–2 minutes per side until crisp and golden (charcoal bread may toast faster), or toast in a 400°F (200°C) oven for 4–6 minutes, flipping once. Keep warm.

Remove the skillet from the oven. Spoon dollops of the whipped Greek yogurt around the edges of the skillet or on top of the sauce (about 2–3 tbs total). Drizzle 1 tsp olive oil over the eggs and sauce. Sprinkle remaining chopped parsley and cilantro, optional microgreens, and crumbled feta if using. Serve immediately with the warm charcoal sourdough slices for dipping and scooping.