Shakshuka
Eggs poached directly in a spiced tomato-and-pepper sauce — bold, warming, and ready in one pan.
Ingredients
- 2 tbspolive oil
- 1 mediumyellow onion(diced)
- 1 largered bell pepper(diced)
- 4 clovesgarlic(minced)
- 1 ½ tspground cumin
- 1 tspsweet paprika
- ½ tspsmoked paprika
- ¼ tspcayenne pepper
- 1 cancrushed tomatoes(28 oz)
- ½ tspsugar
- ¾ tspkosher salt(plus more to taste)
- ¼ tspblack pepper
- 6large eggs
- 2 ozfeta cheese(crumbled, optional)
- 2 tbspfresh parsley(roughly chopped)
Method
- 01
Heat 2 tbsp olive oil in a large, deep skillet or wide sauté pan over medium heat until shimmering.
- 02
Add the diced yellow onion and diced red bell pepper. Cook, stirring occasionally, for 7–8 minutes until softened and the onion is translucent.
- 03
Push the vegetables to the edges and add the 4 cloves minced garlic to the center. Cook for 1 minute, stirring constantly, until fragrant.
- 04
Stir in 1 ½ tsp ground cumin, 1 tsp sweet paprika, ½ tsp smoked paprika, and ¼ tsp cayenne pepper. Toast the spices with the vegetables for 30 seconds.
- 05
Pour in the 28 oz can of crushed tomatoes. Add ½ tsp sugar, ¾ tsp kosher salt, and ¼ tsp black pepper. Stir everything together.
- 06
Bring the sauce to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly and the oil begins to separate at the edges.
- 07
Taste the sauce and adjust salt if needed. Reduce heat to medium-low — the sauce should be at a bare simmer, not a rolling boil.
- 08
Use a spoon to make 6 shallow wells in the sauce, spacing them evenly. Crack one egg into each well.
- 09
Cover the pan with a lid and cook for 5–8 minutes, checking at 5 minutes. Pull the pan when the whites are just set but the yolks are still runny.
- 10
Scatter 2 oz crumbled feta cheese over the top if using, then finish with 2 tbsp chopped fresh parsley. Serve directly from the pan with crusty bread or pita.
Adapted from public domain & community sources