Shakshuka

About This Recipe

Shakshuka (שקשוקה) — from the Maghrebi Arabic for 'mixture' — is one of the most beloved dishes across Israel and the Middle East. While its origins are debated between North Africa and Yemen, it has become deeply embedded in Israeli food culture and is eaten at any time of day. The dish is essentially eggs poached directly in a richly spiced, vibrantly red sauce of tomatoes, red peppers, onion, garlic, cumin and smoked paprika. In Israel, shakshuka is traditionally made and served in the same cast-iron or earthenware pan it was cooked in, set in the middle of the table with a large basket of challah or pitta for scooping. A spoonful of labneh or crumbled feta on top is a popular addition, and some versions include harissa for extra heat. The dish is naturally vegetarian, incredibly simple and extraordinarily satisfying.

Ingredients

Serves 4

• 6eggs
• 400 gcanned whole plum tomatoes(crushed by hand)
• 2 mediumred peppers(deseeded and diced)
• 1 largeonion(finely chopped)
• 4 clovesgarlic(minced)
• 1 tablespoonharissa paste(adjust to taste)
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 0.5 teaspoonground coriander
• 1 tablespoontomato paste
• 3 tablespoonsolive oil
• 50 gfeta cheese(crumbled, to serve (optional))
• 2 tablespoonsfresh coriander or flat-leaf parsley(to serve)

Instructions

1. 1

   Build the sauce base

   Heat the olive oil in a large, wide, lidded frying pan or skillet over medium heat. Add the onion and cook for 7–8 minutes until soft and lightly golden. Add the red peppers and cook for 5 more minutes until softened.

   A wide pan (at least 28cm) is important so the eggs have space to poach without crowding.

2. 2

   Add aromatics

   Add the garlic, cumin, smoked paprika, ground coriander and tomato paste. Stir and cook for 1–2 minutes until very fragrant.

3. 3

   Add tomatoes and harissa

   Add the crushed tomatoes and harissa. Season well with salt and a pinch of sugar. Simmer over medium heat, stirring occasionally, for 10–12 minutes until the sauce has thickened and deepened in colour.

4. 4

   Add the eggs

   Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well. Season the eggs with salt and pepper.

5. 5

   Poach the eggs

   Cover the pan with a lid and cook over medium-low heat for 5–7 minutes until the egg whites are just set but the yolks are still runny. (Cook 2–3 minutes longer for fully set yolks.)

6. 6

   Serve

   Scatter crumbled feta and fresh herbs over the top. Bring the pan straight to the table and serve with warm pitta or crusty bread for scooping.

Variations

• •

  Green Shakshuka replaces the tomato base with sautéed spinach, leeks, courgette and herbs.

• •

  Add sliced merguez sausage to the sauce before adding the eggs for a heartier, meat version.

Storage

The tomato sauce keeps in the fridge for 4 days. Always add fresh eggs when serving.

Frequently Asked Questions