Shakshuka
35 min

This vibrant Shakshuka recipe features a rich, spiced tomato and pepper sauce perfectly paired with poached eggs for a hearty, satisfying meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato or harissa paste
  • 2 teaspoons ground paprika, sweet or smoked
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper, optional
  • 10-12 fresh ripe tomatoes, chopped (see note)
  • 1 teaspoon granulated sugar
  • salt and pepper, to taste
  • 6 large eggs
  • chopped parsley or cilantro, for garnish
  • crumbled feta cheese, for garnish
  • crusty bread, for serving

Directions

  1. 1

    Warm the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the bell peppers and cook for another 5-6 minutes until the peppers soften.

  2. 2

    Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the tomato paste, paprika, cumin, coriander, and cayenne pepper (if using). Cook, stirring constantly, for 1-2 minutes.

  3. 3

    Add the chopped tomatoes and sugar and stir to combine. Reduce the heat to medium-low and let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens. Taste and season with salt and pepper.

  4. 4

    Use a spoon to make 6 small wells in the sauce. Gently crack the eggs into each well.

  5. 5

    Cover the skillet with a lid and let the eggs cook for 5-7 minutes for soft yolks. Keep an eye on the eggs so they don’t overcook.

  6. 6

    Remove the skillet from the heat once the eggs are to your liking. Sprinkle chopped parsley or cilantro over the top, and crumble some feta cheese for extra flavor.

  7. 7

    Serve the shakshuka directly from the skillet with crusty bread or pita for dipping. Enjoy!