Shakshuka in cast iron pan
Shakshuka

There are many versions of shakshuka, a popular breakfast dish originating in North Africa and the Middle East. Mine is adapted from Sami Tamimi’s cookbook, but brings in smoked paprika, roasted bell peppers and harissa sauce for more depth of flavor. I like to serve it as a weeknight dinner, with lots of warm crusty bread to sop up the sauce. If you happen to have any parsley or fresh cilantro around, chop some up and garnish the dish for a bit of brightness.

Shakshuka

Shakshuka in cast iron pan
Prep Time 15 minutes
Cook Time 20 minutes
There are many versions of shakshuka, a popular breakfast dish originating in North Africa and the Middle East. Mine is adapted from Sami Tamimi’s cookbook, but brings in smoked paprika, roasted bell peppers and harissa sauce for more depth of flavor. I like to serve it as a weeknight dinner, with lots of warm crusty bread to sop up the sauce. If you happen to have any parsley or fresh cilantro around, chop some up and garnish the dish for a bit of brightness.
5 from 1 vote
Course Main Course
Servings 4

Ingredients
 

  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, sliced thinly
  • 4 large garlic cloves, sliced thinly
  • ½ cup roasted bell peppers, jarred or homemade, cut into strips
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin seeds, or 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • ¼ cup jarred harissa, mild or spicy as you prefer
  • 28- ounce can crushed tomatoes
  • 6 eggs

For serving:

  • ½ cup crumbled feta
  • 2 tablespoons extra virgin olive oil
  • freshly cracked black pepper
  • ¾ teaspoon coriander seeds, crushed with the side of a chef’s knife
  • crusty bread or pita bread for serving

Instructions
 

  • Warm the olive oil in a deep skillet or wide pot with a lid. Add the onion and a pinch of salt and cook until the onion is softened, about 10-12 minutes. Turn down the heat if it is browning.
  • Stir in the garlic, smoked paprika, cumin, and tomato paste. Cook for one to two minutes, stirring often and keeping an eye on it so it doesn’t burn. You want the tomato paste to turn a deep, brick red. Once it has, add the harissa, jarred peppers, and canned tomatoes. Bring to a simmer, stir in the 1 teaspoon of salt, then let it cook for about 15 minutes.
  • While the sauce is cooking, combine the feta, olive oil, coriander seed, and plenty of freshly cracked black pepper in a bowl. Set aside.
  • Taste the tomato sauce for seasoning, and add more salt if it is needed. Crack the eggs into the pot, spacing them evenly. You can use a spoon to nestle them into the sauce, making sure the whites are not running all over the top of the sauce. Adjust the heat so the sauce is at a low simmer, then place the lid on the pot and let the eggs cook for a few minutes. You’ll want to check on them, as the exact amount of time the eggs take to cook depends on the heat of your pan, and how runny you like your yolks. The whites should be completely set, but the yolks depend on your preferences.
  • To serve, ladle the sauce and eggs into bowls, and top with the feta mixture. Serve with bread or pita if you like.
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