Classic Shakshuka

Ingredients

Equipment Needed

• •12-inch cast iron or enamel skillet with lid
• •Wooden spoon
• •Small bowl for cracking eggs
• •Trivet or folded towel for serving

Instructions

1. 1

   Build the aromatic base

   Heat olive oil in a large, deep skillet (12-inch is ideal) over medium heat until it shimmers but doesn't smoke. Add the diced onion and both bell peppers with a pinch of salt. Cook, stirring occasionally, until softened and the onions turn translucent with golden edges at the tips. This takes 8 to 10 minutes. Don't rush it. The sweetness develops slowly.

   A cast iron or enameled skillet retains heat beautifully and goes straight to the table for serving.
2. 2

   Bloom the spices

   Push the vegetables to the edges of the pan, creating a clearing in the center. Add the garlic and tomato paste to that clearing. Stir them together for 30 seconds until fragrant, then add the cumin, sweet paprika, smoked paprika, and cayenne. Toast the spices in the paste for another 30 seconds. You'll smell the cumin bloom, earthy and warm. Now stir everything together, coating the vegetables in that spiced paste.

3. 3

   Add tomatoes and simmer

   Pour the crushed tomatoes into the skillet, using a wooden spoon to scrape up any fond from the bottom. Add the sugar, salt, and black pepper. Stir well and bring to a gentle simmer. Reduce heat to medium-low and let the sauce cook uncovered for 15 to 20 minutes, stirring occasionally. The sauce should thicken enough that a spoon dragged across the bottom leaves a trail that slowly fills in. Taste it. Adjust salt and cayenne as needed.

   Crush whole canned tomatoes by hand rather than using crushed tomatoes from a can. The texture is superior, with pleasant chunks throughout.
4. 4

   Create wells for the eggs

   Using the back of a large spoon, make six evenly spaced wells in the sauce, pressing down gently to expose the bottom of the pan slightly. These depressions will cradle your eggs and help the whites set in contact with the hot surface.

5. 5

   Poach the eggs

   Crack each egg into a small bowl first, then slide it carefully into a well. This prevents shell fragments and lets you control placement. Season the eggs with a small pinch of salt. Cover the skillet with a lid or sheet of foil and cook for 5 to 8 minutes, depending on how set you like your yolks. At 5 minutes, the whites will be just set and the yolks still runny. At 8 minutes, the yolks will be jammy throughout.

   For more evenly cooked whites, spoon some hot sauce over the egg whites (avoiding the yolks) halfway through cooking.
6. 6

   Finish and serve

   Remove the lid and scatter crumbled feta over the shakshuka. The residual heat will soften the cheese slightly. Shower with fresh cilantro or parsley. Bring the skillet directly to the table, set on a trivet or folded kitchen towel. Serve with plenty of crusty bread or warm pita alongside. The proper technique is to tear the bread, use it to scoop sauce and egg together, and eat immediately. No utensils required, though they're not forbidden.

Chef Tips

• •San Marzano tomatoes produce the sweetest, most balanced sauce, but any quality whole peeled tomato will serve you well. Avoid tomatoes packed in puree, which can taste cooked and flat.
• •For a crowd, double the sauce recipe and use a larger baking dish. Bake at 375°F until eggs are set, about 12 to 15 minutes. This method handles a dozen eggs easily.
• •Traditional accompaniments include labneh (strained yogurt), pickled vegetables, and Israeli salad of diced cucumbers and tomatoes. A spread of small dishes makes this a proper brunch.
• •In Israel, shakshuka appears on menus at any hour. There's no rule that says eggs must be morning food. Serve it for a light supper with a simple green salad.
• •Heat builds as the dish sits. If serving to guests with varying spice tolerance, start conservative with the cayenne and offer hot sauce on the side.

Advance Preparation

• •The tomato sauce base can be prepared up to 4 days ahead. Cool completely, transfer to an airtight container, and refrigerate. Reheat gently in the skillet before proceeding with the eggs.
• •For large gatherings, prepare multiple batches of sauce and refrigerate in the skillets you'll use for serving. When guests arrive, reheat and add eggs. This lets you stagger cooking times.
• •Chop vegetables the night before and store in separate containers in the refrigerator. Measure spices into a small bowl. Morning assembly becomes effortless.
• •Leftover sauce (without eggs) freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)