Shakshuka

Prep: 15 mins

Cook: 25 mins

Difficulty: Intermediate

Servings: 4 Servings

Shakshuka originated out of Tunisia, where confusingly it’s actually called ojja. However, the name shakshuka became associated with the dish as it spread and became a beloved part of cuisines across North Africa and the Middle East. Throughout the region, you’ll find differences in terms of what’s considered an essential ingredient, or the “right” way to prepare it. Whichever way it’s prepared, eating it with good, fresh bread, like crusty sourdough or pita bread, is a must.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced (1 1/2 cups)
1 medium bell pepper, diced (1 cup)
2 cloves garlic, coarsely chopped
2 tablespoons tomato paste
1 teaspoon harissa paste (optional)
1 (about 14-ounce) can crushed tomatoes or tomato pulp (1 3/4 cups)
1/4 cup water
1/2 medium lemon, juiced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
6 large eggs
2 to 4 tablespoons coarsely chopped fresh cilantro or parsley leaves, or a combination
1/4 cup crumbled feta cheese (about 2 ounces)
Pita or crusty bread, for serving (optional)

Instructions

Heat 2 tablespoons olive oil in a large, deep skillet over medium heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium bell pepper and cook, stirring occasionally, until the onion is translucent and the pepper is softened, 6 to 8 minutes. Add 2 coarsely chopped garlic cloves, 2 tablespoons tomato paste, and 1 teaspoon harissa paste if using. Cook, stirring occasionally, until the tomato paste slightly darkens in color, about 2 minutes.
Add 1 (about 14-ounce) can crushed tomatoes. Add 1/4 cup water to the now-empty can, swirl to loosen any remaining bits of tomato, and pour into the skillet. Add the juice from 1/2 medium lemon, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until combined and simmer until the sauce is thickened slightly and darkened in color, about 10 minutes.
With the back of a large spoon, make 6 wells in the sauce, spacing them evenly apart. Crack 1 large egg into each well (remake the wells as needed if they lose their shape). Season each egg lightly with kosher salt. Cover and cook for 3 to 4 minutes for slightly runny yolks, or 5 to 6 minutes for well-done but still jammy yolks.
Garnish with 2 to 4 tablespoons coarsely chopped fresh cilantro or parsley and 1/4 cup crumbled feta cheese. Serve with fresh pita or crusty bread if desired.