Classic Shakshuka

About This Recipe

Shakshuka is the kind of skillet dish that feels casual and vivid at the same time. Soft eggs sit in a gently simmered sauce of tomatoes, peppers, onion, garlic, cumin and paprika, and the whole pan is finished with herbs and a little feta if you like a salty edge. It is popular across North Africa and the Levant, and it works especially well for brunch, lunch or a simple dinner because everything comes together in one pan. The key is to build the sauce until it tastes concentrated and sweet, then create little wells for the eggs and cook just until the whites set. Serve it with crusty bread or pita so every bit of sauce gets mopped up.

Ingredients

Serves 4

• 2 tbspolive oil
• 1onion(diced)
• 1red bell pepper(diced)
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 pinchcayenne
• 1 cancrushed tomatoes(400 g)
• 4eggs
• 0.25 cupfeta(crumbled)
• 2 tbspparsley(chopped)
• 1bread(for serving)

Instructions

1. 1

   Build the base

   Warm olive oil, then cook onion and bell pepper until softened.

2. 2

   Spice the sauce

   Add garlic, cumin, paprika and cayenne, then stir in the tomatoes and simmer until thickened.

3. 3

   Add the eggs

   Make four wells in the sauce and crack in the eggs.

4. 4

   Finish gently

   Cover and cook until the whites are set but the yolks are still soft.

5. 5

   Serve

   Top with feta, parsley and bread on the side.

Variations

• •

  Add chickpeas for a heartier pan.

• •

  Use goat cheese instead of feta for a softer finish.

Storage

Best eaten fresh. Refrigerate leftovers up to 2 days and reheat gently.

Frequently Asked Questions