Shakshuka

In the many ways eggs are so versatile, shakshuka is one example of a breakfast-to-dinner vegetarian alternative. This dish is rooted in North African countries like Libya, Morocco, Algeria, and Tunisia, but is also commonly known in parts of the Middle East, especially Israel. There are a few discrepancies between the two; shakshuka from North Africa may include harissa paste, which is a base of oil, chiles, garlic, and warmer earthy spices, like cumin, carraway, and coriander. Other versions will lean on chiles, such as jalapeños or serranos, ground cayenne pepper, and dried spices that encompass similar flavors to harissa. I chose the latter while including influences from both regions of the world. Using fresh chiles and dried spices gives you a little more control over preparation as well. But if you prefer harissa, please take the reins! This dish should land on the center of your table, sprinkled with creamy feta, bright cilantro, and crusty hunks of bread to dip.

How To Make Shakshuka

INGREDIENTS

• Olive Oil: Without a doubt, use the best olive oil you can get your hands on. If you want to lean into ingredients from North African or the Middle East, purchase extra-virgin olive oil from those regions. The brand Mina is a good example of a single-origin Moroccan oil.
• Ground Cumin: This is one of the important spices for this recipe. Cumin is powerful in taste and fragrance. It contributes heavily to the undertones in this dish. Feel free to use cumin seeds and grind them in a mortar and pestle or spice grinder to maximize freshness.
• Ground Coriander: Coriander is more subtle than cumin, but still stands proud in a complex dish of umami, sweet, punchy flavor. It’s a little floral but not as powerful as cilantro.
• Smoked Paprika: It’s one of my favorite spices to use, so I wanted to include it here. I’ve seen it left out of other shakshuka recipes, but some use either the sweet or smoked form. I recommend you go smokey on this one.
• Caraway Seeds: I feel it’s not as common to find ground caraway as it is their seeds. The seeds are totally fine to consume—make sure to toast them ahead of time. I included it here because it’s a common ingredient in harissa paste. Also, carraway has a licorice essence and is another important flavor to build on top of the others in this recipe.
• Bell Pepper: An integral ingredient in shakshuka, bell peppers add a little texture and sweetness.
• Yellow Onion: I included onion since it’s a staple ingredient in shakshouka and also brings out some sweetness as it breaks down into the sauce.
• Roma Tomatoes: Instead of using only canned crushed tomatoes or canned whole tomatoes, I wanted to add variety with cooked down pieces of fresh tomato. If you don’t have one on hand, you can use whole canned tomatoes. You can also use beefsteak.
• Jalapeño: I opted for these since they’re the easiest chiles to find. You could also use serrano or habanero depending on how spicy you’d like this to be. If you don’t have access to fresh chiles, you can use cayenne pepper.
• Garlic: Another very important staple. Use lots of garlic and chop it pretty finely so it evenly disperses through the sauce.
• Crushed Tomatoes: I went for canned crushed to balance the fresh chunkier tomatoes that are in here. Feel free to use whole canned and crush yourself in a food processor or with an immersion blender.
• Large Eggs: The star of this dish are the eggs. I use large since they’re the Delish go-to. If you go smaller, you may have room to add more in the sauce. If you go larger, then you may have to subtract 1 or 2.
• Feta: Lean into Middle East/Israeli ingredients by using feta. It’s a lovely briny and salty addition.
• Cilantro: I love how vibrant cilantro is, and it works great with feta, tomato, and on eggs. Only use a small amount so it doesn’t take over the more milder flavors. If you aren’t a fan, you can omit.

STEP-BY-STEP INSTRUCTIONS

I like to use a medium to large (about 10") pan for this since you want the tomato sauce base to be deep enough to hold the eggs. Also, make sure to toast your spices in oil for a few seconds to wake them up. Then go ahead and add your onion and red pepper. Season this first layer with salt to begin building flavor. Let the peppers and onions cook until softened and the onions are translucent. You can continue prepping during this 10-minute period, keeping an eye on the pan and stirring every few minutes.

Once you feel the tomato and onions are in a good place, add the next batch of ingredients, including tomato, jalapeno, and garlic. The softer, smaller bits will now have some time to cook down while the onion and pepper continue cooking. You should salt at this stage too. Keep building layers of flavor!

The next add in will be the canned tomatoes. Add the remaining salt (of course only if you want to!). Cook the tomato until it tightens in the pan and thickens a little. Nothing worse than raw canned tomato. It needs some time to develop in the pan and meld with the previous layers of ingredients.

At this stage, I advise you to turn the heat down to medium-low so your eggs have some time to cook low and slow in this tomato poaching bath. It’s helpful to use your wooden spoon to create one small well at a time then drop one egg in at a time. Either crack the egg directly into the pan or crack it into a small bowl and pour in. Once you’re done, you’ll cover the pan and let it cook just until the egg whites are set. There will be a small film that forms over the egg since you’re essentially steaming it with the lid on. That’s okay! If you want to expose the yolk, you can gently push the egg white skin off the top.

Full list of ingredients and directions can be found in the recipe below.

Variations

Eggs in Purgatory: This Italian egg tomato dish is similar to shakshuka in structure and appearance, but uses ingredients like anchovies, basil, and Parmesan.

Shakshuka Stuffed Peppers: Mix up classic shakshuka by dividing the tomato-based filling among bell peppers. Crack in an egg and you're ready to serve!

Storage

Shakshuka is best eaten right away since the eggs will overcook when reheated. If you do end up storing this in an airtight container overnight, the egg yolks will likely dry out or firm up a little. Sometimes creating a jammy consistency (which I personally love). To reheat this, dig out the eggs and heat the sauce first. Then place the eggs back in to warm.