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Perfect Shakshuka

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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 servings

Equipment

  • Cast Iron Skillet or Heavy-Bottomed Pan
  • Wooden Spoon
  • Sharp knife
  • Cutting board
  • Small Bowl for Spice Blend
  • Measuring spoons

Ingredients
  

  • 1 teaspoon Sweet Paprika
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper adjust to taste
  • 1/4 teaspoon Ground Coriander
  • 1/8 teaspoon Ground Cinnamon
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion diced
  • 1 large Red Bell Pepper diced
  • 4 cloves Fresh Garlic minced
  • 1 can Crushed Tomatoes 28 oz, high-quality brand preferred
  • 1/2 cup Tomato Paste
  • 1 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper freshly ground
  • 6 large Fresh Eggs room temperature preferred
  • 1/2 cup Feta Cheese crumbled, or dairy-free alternative
  • 1/4 cup Fresh Parsley chopped
  • 4 slices Whole Grain Bread or pita bread for serving

Instructions
 

  • Combine all spice blend ingredients in a small bowl and mix well. Set aside. Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
  • Add diced onion and red bell pepper to the pan. Cook for 5-6 minutes until vegetables are softened and onion is translucent. Add minced garlic and prepared spice blend, cooking for another 30 seconds until fragrant.
  • Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 10-12 minutes, stirring occasionally, until sauce thickens to a consistency that coats the back of a spoon. The sauce should not be watery.
  • Using a spoon, create 6 wells in the sauce. Crack each egg into a small bowl first, then gently pour into each well. Cover the pan and cook for 8-12 minutes depending on desired doneness: 8 minutes for runny yolks, 10-12 minutes for medium-set yolks. Sprinkle crumbled feta and fresh parsley over the top. Serve immediately with warm bread.

Notes

SPICE BLEND TIPS:
Make double the spice blend and store extras in an airtight container for up to 6 months. Toast whole spices and grind for maximum flavor.
TOMATO GUIDANCE:
Fresh tomatoes can substitute canned - use 2 pounds ripe tomatoes, peeled and crushed. San Marzano canned tomatoes provide the best flavor and consistency.
PEPPER VARIATIONS:
Try yellow or orange bell peppers for color variety. Add 1 diced jalapeño for heat, or use roasted red peppers for smokiness.
DAIRY-FREE OPTIONS:
Substitute feta with cashew cheese, nutritional yeast, or dairy-free feta alternatives. The dish is naturally dairy-free without cheese.
EGG DONENESS CUES:
For runny yolks, whites should be just set with slight jiggle. For firmer eggs, cook until whites are completely opaque with no clear areas.
MAKE-AHEAD:
Sauce can be prepared up to 3 days ahead and refrigerated. Reheat gently before adding eggs. Sauce also freezes well for up to 3 months.
SCALING:
Recipe easily doubles for 6-8 servings using a larger pan. For 2 servings, halve ingredients and use 3-4 eggs in a smaller skillet.
STORAGE:
Leftover shakshuka keeps 2-3 days refrigerated. Reheat gently and add fresh herbs before serving.

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