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Authentic Shakshuka Recipe (Eggs Poached in Spiced Tomato Pepper Sauce)

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Master authentic North African shakshuka with farm-fresh eggs gently poached in a rich, deeply spiced tomato and sweet bell pepper sauce. Finished with crumbled feta cheese and fresh herbs for the ultimate breakfast or brunch.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium sweet red bell peppers, seeded and diced
  • 4 to 5 cloves fresh garlic, minced
  • 1 can (28 oz / 800g) whole peeled San Marzano tomatoes, hand-crushed
  • 1 tablespoon tomato paste
  • 1.5 teaspoons ground cumin
  • 1 tablespoon sweet smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (or red pepper flakes)
  • 1 teaspoon kosher salt, plus extra to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 5 to 6 large free-range eggs
  • 1/3 cup crumbled sheep milk feta cheese
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Warm crusty sourdough or pita bread, for serving

Instructions

  1. Sauté Aromatics: Heat the extra virgin olive oil in a wide 12-inch seasoned cast-iron skillet over medium heat. Add the diced yellow onion and red bell peppers with a generous pinch of kosher salt. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and lightly caramelized around the edges.
  2. Bloom the Spices: Clear a small circular space in the center of the skillet. Add the minced garlic, ground cumin, sweet smoked paprika, ground coriander, and cayenne pepper. Stir constantly for 45 to 60 seconds until fragrant and lightly toasted in the warm olive oil.
  3. Simmer and Condense Sauce: Pour in the hand-crushed whole peeled San Marzano tomatoes along with their juices and the tomato paste. Season with black pepper and salt. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens into a rich, cohesive stew.
  4. Poach the Eggs: Use the back of a large spoon to create 5 or 6 small wells in the surface of the sauce. Crack each egg into a small bowl, then gently slide one egg into each indentation. Season the egg whites with a tiny pinch of salt. Cover the skillet with a tight-fitting lid and cook over low heat for 5 to 7 minutes, until the egg whites are just opaque and set while the yolks remain soft and runny.
  5. Garnish and Serve: Remove the lid and take the skillet off the heat. Scatter the crumbled feta cheese, fresh chopped cilantro, and parsley over the top. Serve immediately straight from the cast-iron skillet with warm crusty bread or fluffy pita for dipping!

Notes

For best texture, use whole peeled plum tomatoes and crush them by hand. High quality eggs with vibrant yolks will give the best visual and culinary result. Serve immediately as the residual skillet heat will continue cooking the yolks.

Find it online: https://sccrim.com/shakshuka-recipe/