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Shakshuka · Classic

Classic Shakshuka

Eggs nestled into a smoky, cumin-spiced sauce of tomatoes and sweet peppers, finished with feta and herbs. One skillet, about 40 minutes, and plenty of bread for dipping.

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Prep
10 min
Cook
32 min
Total
42 min
Serves
4
Level
Easy

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper, or more to taste
  • 1 can crushed tomatoes, 28 ounces
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 6 large eggs
  • 2 oz feta cheese, crumbled, about 1/2 cup (optional)
  • 2 tbsp fresh parsley, or cilantro, chopped

To serve

  • crusty bread, for serving

Steps

  1. Heat the oil in a 12-inch skillet over medium heat. Add the onion and pepper and cook, stirring now and then, until very soft and starting to brown.
  2. Stir in the garlic, cumin, smoked paprika and cayenne and cook until fragrant.
  3. Add the crushed tomatoes, salt and pepper and simmer, stirring now and then, until the sauce thickens enough to hold a trail from the spoon.
  4. Make 6 wells in the sauce with the back of a spoon and crack an egg into each.
  5. Cover the pan and cook over medium-low heat until the egg whites are completely set and the yolks have thickened. Cook a few minutes longer if you want firm yolks.
  6. Sprinkle with the feta and parsley and bring the pan to the table with bread.

Tip: Cracking each egg into a small cup first lets you slide it into its well without breaking the yolk.

Tip: USDA advises cooking eggs until the yolks are firm for young children, older adults, pregnant people and anyone with a weakened immune system.

Storage: Best eaten right away. The sauce alone keeps in the fridge up to 4 days; reheat it and cook fresh eggs in it.

Make ahead: Make the sauce up to 2 days ahead, then reheat it in the skillet and add the eggs.

Estimated nutrition per serving: 260 calories · protein 14 g · carbohydrates 22 g · fiber 6 g · sugars 12 g · fat 15 g (saturated 3.5 g) · sodium 810 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.