Shakshuka
Eggs poached in a spiced, garlicky tomato and pepper sauce. Originally from North Africa and beloved across the Middle East, this one-pan wonder works for any meal of the day.
Method
Shakshuka is one of those dishes that tastes like it took hours but comes together in under 40 minutes. It’s the breakfast dish that happily works as dinner.
Heat olive oil in a large, deep skillet or cast-iron pan over medium heat.
Add diced onion and cook 5 minutes until softened. Add sliced bell peppers and cook another 5 minutes.
Add minced garlic and cook 1 minute until fragrant.
Stir in tomato paste, cumin, paprika, and harissa. Cook for 2 minutes, stirring constantly.
Add crushed tomatoes, sugar, salt, and pepper. Stir to combine and simmer uncovered for 10 minutes until sauce thickens.
Taste and adjust seasoning. The sauce should be rich, slightly spicy, and well-balanced.
Use a spoon to make 6 wells in the sauce. Crack an egg into each well.
Cover the pan and cook on medium-low heat for 5–8 minutes. Check at 5 minutes — the whites should be set but yolks still runny.
Remove from heat. Crumble feta over the top if using, scatter fresh herbs, and drizzle with olive oil.
Serve directly from the pan with crusty bread or pita for dipping.
Notes
The key is not overcooking the eggs — start checking at 5 minutes. Runny yolks mix into the sauce and create something magical. If you don't have harissa, use extra paprika and a pinch of cayenne. Shakshuka reheats well but the eggs will cook through — add fresh eggs when reheating the sauce.
