Traditional North African Spiced Shakshuka

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 medium red bell peppers, seeded and thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper or red pepper flakes (to taste)
• 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand with juices
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt, to taste
• 1/2 teaspoon freshly cracked black pepper
• 5 to 6 large fresh eggs
• 1/2 cup crumbled Greek feta cheese
• 2 tablespoons chopped fresh cilantro (coriander)
• 2 tablespoons chopped fresh flat-leaf parsley
• Warm pita bread or crusty sourdough, for dipping

• 45ml extra-virgin olive oil
• 1 large brown onion, chopped
• 2 red capsicums (peppers), sliced
• 4 garlic cloves, minced
• 3g ground cumin
• 3g smoked paprika
• 1g ground coriander
• Pinch of cayenne pepper
• 800g canned whole plum tomatoes, hand-crushed
• 30g tomato paste
• 6g kosher salt
• 2g black pepper
• 5 to 6 large eggs
• 80g Greek feta cheese, crumbled
• 10g fresh coriander, chopped
• 10g fresh parsley, chopped
• Warm pita bread or crusty bread, to serve

Instructions

1. Sauté Aromatics and Peppers

   Heat olive oil in a large 12-inch heavy skillet (cast iron or stainless steel) over medium heat. Add chopped onion and sliced bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until vegetables are very soft and beginning to caramelize at edges.

   Texture Cue Peppers and onions are tender, sweet, and reduced.

2. Bloom the Spices

   Add minced garlic, tomato paste, cumin, smoked paprika, coriander, cayenne, salt, and black pepper. Cook, stirring constantly, for 2 minutes until spices are fragrant and tomato paste darkens.

   Visual Cue Deep brick-red paste coating the softened peppers.

3. Simmer the Tomato Sauce

   Pour in the hand-crushed tomatoes with their juices. Stir well and bring to a simmer. Reduce heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens into a rich, spoonable stew.

   Texture Cue Thick, bubbling ragout where a spoon leaves a clear path.

4. Create Wells and Crack Eggs

   Use the back of a large spoon to make 5 or 6 shallow indentations (wells) in the simmering sauce. Crack each egg directly into a well.

   Visual Cue Eggs sitting comfortably in cradles in the thick sauce.

5. Cover and Poach Eggs

   Cover the skillet with a tight-fitting lid. Reduce heat to low and cook for 5 to 7 minutes, until the egg whites are just opaque and firm, but the yolks still jiggle gently when the pan is shaken.

   Visual Cue Opaque white halos around bright, runny golden yolks.

6. Garnish and Serve

   Remove skillet from heat. Scatter crumbled feta, chopped fresh cilantro, and parsley over the top. Serve immediately straight from the hot skillet with warm pita bread or toasted sourdough.

   Texture Cue Spicy savory tomato sauce with molten egg yolks and salty feta.