Best Shakshuka Recipe (Easy & Traditional)

If you got time bring the 4 large eggs to room temp; chop the onion, dice the red bell pepper, mince the garlic, crumble the feta and chop the cilantro or parsley.

Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and diced pepper with 1 tsp kosher salt and cook, stirring now and then, until soft and slightly golden about 7 to 8 minutes.

Stir in 3 cloves minced garlic and 2 tbsp tomato paste, cook about 1 minute to deepen the flavor. Don’t let the garlic burn.

Add 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp smoked paprika if using, 1/4 tsp cayenne or 1/2 tsp red pepper flakes, and 1/2 tsp freshly ground black pepper. Stir constantly for 30 seconds so the spices bloom.

Pour in the 28 oz can crushed tomatoes (or about 4 cups chopped fresh tomatoes) and add 1 tsp granulated sugar or 1 tsp honey if the tomatoes taste too acidic. Bring to a gentle simmer, then lower the heat and simmer uncovered until the sauce thickens and slightly reduces about 10 to 15 minutes. Taste and add more salt if needed.

Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into each well, keeping the yolks intact. Sprinkle a little kosher salt over each egg and a pinch of black pepper.

Cover the skillet and cook on low until the whites are set but yolks are still runny, about 5 to 8 minutes. If your lid is leaky or you want more even cooking you can add a tablespoon or two of water to the pan before covering to create steam, or finish in a 375 F oven for 6 to 8 minutes.

Once the eggs reach the doneness you like, remove the pan from the heat. Scatter 2 tbsp chopped cilantro or parsley over the top and crumble 1/3 cup feta across the sauce.

Let it sit for a minute so flavors settle, then serve straight from the skillet with crusty bread or pita to scoop. Don’t overcook the eggs, you’ll ruin the yolks, and remember the tomato paste was the trick so don’t skip it.