Shakshuka

ABOUT THE DISH

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. Using fresh chiles and dried spices gives you a little more control over preparation as well.

Ingredients

5 Tbsp. extra-virgin olive oil

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. smoked paprika

1/2 tsp. caraway seeds

1 large bell pepper, seeds and ribs removed, chopped

1 cup finely chopped yellow onion

salt

2 roma tomatoes, finely chopped

5 cloves garlic, coarsely chopped

1 Tbsp. finely chopped jalapeños

2 cups (16-oz.) crushed tomatoes

6 large eggs

2 Tbsp. chopped fresh cilantro

2 Tbsp. crumbled feta

Toasted country-style bread, for serving (optional)

Yields:

4 – 6

Prep Time:

10 mins

Total Time:

50 mins

Cal/Serv:

403

How To Make Shakshuka

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.

Directions

Step 1

In a 10” skillet over medium heat, heat oil. Add coriander, cumin, paprika, and caraway seeds and cook, stirring frequently, until toasted and fragrant, about 30 seconds. Add bell pepper and onion; season with 1 tsp. salt. Cook, stirring occasionally and reducing heat to medium-low if spices are getting too dark, until onions are lightly golden and peppers are softened, about 10 minutes.

Step 2

Stir in roma tomatoes, garlic, and jalapeños; season with 1/4 tsp. salt. Cook, stirring occasionally, until tomatoes begin to cook down and garlic and jalapeño are fragrant, about 10 minutes.

Step 3

Pour in crushed tomatoes; season with salt, if needed. Cook, stirring occasionally to avoid sticking, until mixture is thickened, about 8 minutes.

Step 4

Reduce heat to medium-low. Create 6 divots in vegetable mixture with the tip of a wooden spoon. Crack eggs into divots. Cover pan with a lid and cook until egg whites are bright white and firm and yolks are still runny, 8 to 10 minutes.

Step 5

Top with cilantro and feta. Serve with bread alongside (if using).