Classic Shakshuka
Main38 min4 servingsEasyAbout this recipe
A beloved Middle Eastern and North African one-pan dish of eggs poached directly in a rich, spiced tomato and pepper sauce. Deeply savory, warmly spiced, and endlessly satisfying — this is the kind of recipe that earns a permanent spot in your weekly rotation. Ready in under 40 minutes with pantry staples, and best served straight from the skillet with crusty bread for dipping.
Instructions
- 1
Heat the olive oil in a large, deep skillet or saute pan over ^[medium heat]. Add the diced yellow onion and both red bell pepper and green bell pepper. Cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- 3
Add the cumin, smoked paprika, sweet paprika, coriander, and cayenne pepper. Stir the spices into the vegetables and cook for 1 minute to bloom them. The pan will smell incredibly fragrant.
- 4
Pour in the tomatoes and water. Add the sugar, kosher salt, and black pepper. Stir everything together well, scraping up any bits from the bottom of the pan.
- 5
Bring the sauce to a gentle simmer, then reduce the heat to ^[medium-low]. Let it simmer uncovered, stirring occasionally, for 12–15 minutes until the sauce thickens noticeably and the olive oil begins to separate slightly on the surface. Taste and adjust kosher salt as needed.
- 6
Using a large wooden spoon, create 6 shallow wells evenly spaced in the sauce. Crack one egg into each well. Season the eggs lightly with a pinch of kosher salt and black pepper.
- 7
Cover the skillet with a lid and cook over ^[medium-low heat] until the egg whites are fully set but the yolks are still runny, about 5–7 minutes. For firmer yolks, cook 8–10 minutes. Check frequently — eggs go from perfect to overdone quickly.
- 8
Remove from heat. Scatter crumbled feta cheese over the top, then sprinkle with fresh parsley and mint. Finish with a drizzle of extra virgin olive oil. Serve immediately straight from the pan with crusty bread or warm pita for scooping.
