Shakshuka Recipe

Prep vegetables

If your roasted red peppers are whole, dice them into 1/2-inch pieces. Finely chop the onion and mince the garlic. Open the canned tomatoes and have the tomato paste measured.

Heat a 10- to 12-inch ovenproof skillet over medium heat. Add 3 tbsp olive oil and once shimmering, add the chopped onion. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the smoked paprika, ground cumin, and red pepper flakes and toast for 30 seconds to bloom the spices.

Add the diced roasted red peppers, canned crushed tomatoes, tomato paste, and 1/2 cup water or vegetable broth. Stir to combine and bring to a gentle simmer.

Season with 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp sugar if using. Reduce heat to low and simmer uncovered until the sauce thickens slightly, about 10–12 minutes. Taste and adjust seasoning.

Make wells in the simmering tomato-pepper sauce using the back of a spoon, spacing them evenly to fit 6 eggs.

Crack each egg into a small bowl or ramekin, then gently slide each egg into a well in the sauce. Reserve a little sauce to spoon over the eggs if needed.

Cover the skillet with a lid (or transfer to a preheated oven at 375°F / 190°C if your skillet is ovenproof) and cook until the egg whites are set but yolks remain soft, about 6–9 minutes on the stovetop covered, or 6–8 minutes in the oven. For firmer yolks, add 1–2 minutes.

Once eggs are set to your liking, remove from heat. Sprinkle chopped parsley or cilantro over the pan.

While the sauce simmers or the eggs are cooking, make the salsa verde. In a small food processor or by finely chopping, combine 1/2 cup parsley, 1/4 cup cilantro, 1 tbsp capers, 1 clove garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Pulse or finely chop until the mixture is saucy but still has some texture. Taste and adjust salt, acid, or oil. Set aside.

When ready to serve, spoon 1–2 tbsp salsa verde over the baked eggs, or serve on the side for guests to add to taste.

While the eggs finish cooking, slice the baguette and brush both sides lightly with 1 tbsp olive oil. Toast in a 400°F / 200°C oven for 5–7 minutes or in a skillet until golden and crisp.

Serve the skillet shakshuka hot, spooning some sauce and an egg onto each plate or serving directly from the skillet. Drizzle reserved sauce over eggs if desired, finish with another pinch of chopped herbs and a spoonful of salsa verde. Offer toasted baguette on the side for scooping.

Leftovers: cool to room temperature, store sauce and eggs in airtight containers separately in the refrigerator for up to 3 days. Reheat gently on the stovetop; add eggs at the end to avoid overcooking.