Foolproof Shakshuka
Shakshuka, meaning "a mixture" in Tunisian Arabic, is a hearty one-pan meal of eggs gently poached in a rich, spiced tomato and bell pepper sauce. It's a popular dish throughout North Africa and the Middle East, traditionally served for breakfast, lunch, or a light dinner. This "foolproof" version is robustly flavored with cumin, paprika, and a touch of chili, creating a deeply satisfying base for the runny-yolked eggs. It's incredibly simple to make and perfect for soaking up with crusty bread!
Equipment
- oven-safe skillet
- Chef's knife
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 large red bell pepper or roasted red bell pepper, chopped
- 1/4 tsp fine sea salt
- 3 cloves garlic, pressed or minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 can crushed tomatoes
- 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
- Freshly ground black pepper, to taste
- 5 to 6 large eggs
- 1/2 cup Feta Cheese
Instructions
Step 1: Sauté the Aromatics
- Heat 2 Tbsp Extra Virgin Olive Oil in your large, oven-safe skillet over medium heat. Add 1 large Yellow Onion, chopped and 1 Large Red Bell Pepper, diced. Season lightly with salt and pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper is soft, about 6-8 minutes.2 tbsp olive oil, 1 large yellow onion, chopped, 1 large red bell pepper
Step 2: Build the Flavor Base
- Add 3 Cloves Garlic, minced and 2 Tbsp Tomato Paste to the skillet. Cook, stirring for 1 minute, until the tomato paste darkens slightly and smells fragrant. This deepens its flavor (a technique called pincer the paste).Stir in the spices: 1 tsp Ground Cumin, 1 tsp Smoked Paprika, and 1/4 tsp Red Pepper Flakes. Cook and stir for about 30 seconds until fragrant. Be careful not to burn the spices.3 cloves garlic, pressed or minced, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes
Step 3: Simmer the Tomato Sauce
- Pour in the 1 can Canned Crushed Tomatoes and stir well to combine all ingredients. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet (if you have a lid), and let it simmer for 10-15 minutes. This allows the flavors to meld and the sauce to thicken—it should be a hearty, chunky texture that can hold the eggs. Taste and adjust seasoning with more Salt & Freshly Ground Black Pepper as needed.1/4 tsp fine sea salt, 1 can crushed tomatoes, Freshly ground black pepper, to taste
Step 4: Poach the Eggs
- Using a large spoon, create 5 small wells in the tomato sauce, spacing them evenly. Gently crack 5 to 6 Large Eggs directly into the wells. Note: You can crack them into a small bowl first to avoid shell fragments. Spoon a little of the tomato sauce over the edges of the egg whites (leaving the yolk exposed). Season the eggs lightly with a pinch of salt and pepper. You have two options for cooking the eggs: Stovetop Method (Runnier Yolk): Cover the pan and simmer on the lowest heat for 5-8 minutes, or until the whites are set and the yolks are cooked to your preference (runny is traditional).5 to 6 large eggs
- Oven Method (Foolproof): Preheat your oven to 375°F (190°C). Transfer the uncovered skillet to the preheated oven and bake for 8-12 minutes. Check at 8 minutes; the eggs are done when the whites are opaque and the yolks are still soft and slightly jiggly.
Step 5: Garnish and Serve
- Remove the skillet from the heat (use oven mitts if baking!). Sprinkle with 1/4 Cup Crumbled Feta Cheese and the 1/4 Cup Fresh Cilantro (or Parsley), chopped.1/2 cup Feta Cheese, 2 tbsp chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
- Serve immediately, directly from the pan, with crusty bread or pita for dipping into the sauce and yolks.
Notes
- Recipe Notes: For an extra layer of flavor, consider adding $1/2$ teaspoon of ground caraway seeds or a tablespoon of Harissa paste along with the other spices. Using an oven-safe skillet and finishing in the oven provides the most even and 'foolproof' cooking for the eggs. A little char on the vegetables (from a slightly higher initial heat) adds depth.
- Serving Suggestion: Best served with fresh, crusty bread (like a baguette or pita) to scoop up the delicious tomato sauce and soak up the runny yolks.
Nutrition
Calories: 215kcal
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