shakshuka
This cast iron shakshuka starts with onion and bell pepper sauteed until soft and sweet, then gets hit with garlic, cumin, coriander, paprika, and chili powder for that warm, smoky base. Canned tomatoes and harissa simmer down into a thick, spicy sauce, and a handful of spinach gets folded in right at the end so it stays bright. Then you make little pockets, crack eggs straight into them, cover the pan, and let them set until the whites are done and the yolks are still glossy. Finish with feta and cilantro and scoop it up with bread like you mean it.
What is the history of shakshuka?
Shakshuka is a dish with roots in North Africa, most often linked to places like Tunisia and Libya, where cooks built bold, spiced tomato and pepper sauces and finished them by poaching eggs right in the pan. It later spread across the Middle East and became especially popular in Israel through North African and Middle Eastern Jewish communities, turning into a staple cafe breakfast and home comfort food. The name itself comes from an Arabic word meaning something like a “mixture” which fits because shakshuka has always been about whatever vegetables, spices, and heat level you’ve got simmered down into one rich, scoopy sauce.
How to make Shakshuka?
Heat up oil in a cast iron pan over medium heat. Add sliced onion and bell pepper, season with salt and generous amount of pepper. Sauté for 8 minutes. Then stir in garlic, cumin, coriander, paprika and chili powder. Sauté for about a minute, then lower the heat to medium low and add canned tomatoes and harissa paste. Cover and simmer for 20 minutes. Break down the tomatoes a little, then stir in spinach and cook for another 3 minutes. Check seasoning and add salt if needed. Then make small cavities in the sauce for the eggs by using the back of a spoon. Crack the eggs in the cavities and cover. Cook for about 6-8 minutes, depending how runny you want the eggs. Garnish with feta and cilantro.
Tips
Make sure the cavities have sauce on the bottom, but are big enough to hold the egg without it spilling over.
Serve with plenty of feta and cilantro!