Shakshuka with Spiced Tomato Sauce and Poached Eggs

Recipe details

Yield

4 people

Prep time

15 minutes

Cook time

35 minutes

Total time

45 minutes

Ingredients

• 3 tbsp olive oil (extra virgin preferred)
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• ½ green bell pepper, diced (adds a gentle bitterness that balances the sweet red pepper)
• 5 garlic cloves, thinly sliced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 2 x 400g (28 oz) cans canned crushed tomatoes (good quality makes a real difference here)
• 2 tbsp tomato paste
• 1 tsp sugar (balances the acidity)
• 1 tsp, plus more to taste salt
• ½ tsp black pepper, freshly ground
• 8 large eggs (2 per person — use free-range for the best yolks)
• 100g (3.5 oz) goat feta or sheep feta, crumbled (confirms no cow dairy)
• a generous handful fresh flat-leaf parsley, roughly chopped
• to serve crusty bread or pita (for mopping up all that glorious sauce)

Instructions

1. Place a large, wide skillet or cast iron pan over medium heat. Add 3 tbsp olive oil and let it warm up for about 30 seconds until it shimmers.
2. Dice 1 large yellow onion into roughly 1cm pieces — no need to be precious about it.
3. Add the diced onion to the hot oil, season with a pinch of salt, and cook, stirring occasionally, for 7–8 minutes until soft, translucent, and just starting to turn golden at the edges.
4. While the onion softens, dice 1 large red bell pepper and ½ green bell pepper into 1cm pieces. Then thinly slice 5 garlic cloves.
5. Add the diced red and green peppers to the pan with the softened onion. Stir well and cook for another 5 minutes until the peppers have softened.
6. While the peppers cook, measure out 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp sweet paprika, and 1 tsp ground coriander into a small bowl so they're ready to go.
7. Push the vegetables to the edges of the pan. Add a small splash more oil to the centre if needed, then add the sliced garlic. Fry for 60–90 seconds, stirring, until fragrant — don't let it burn.
8. Add 2 tbsp tomato paste to the pan and stir it into the vegetables. Let it cook for 2 minutes, stirring, until it darkens slightly and smells sweet and caramelised.
9. Tip in all your measured spices and stir everything together. Toast the spices in the pan for 1 minute, stirring constantly.
10. Pour in both 2 x 400g cans of crushed tomatoes. Add 1 tsp sugar, 1 tsp salt, and ½ tsp freshly ground black pepper. Stir everything together thoroughly.
11. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it bubble away uncovered for 12–15 minutes, stirring occasionally, until it has thickened nicely and the oil is rising to the surface in little pools. Taste and adjust salt.
12. While the sauce simmers, crumble 100g goat or sheep feta and roughly chop a generous handful of flat-leaf parsley. Set both aside.
13. Using the back of a large spoon, make 8 wells in the sauce — evenly spaced around the pan. They don't need to be deep, just enough to cradle an egg.
14. Crack 8 large eggs one at a time into a small cup first (to catch any shell), then gently slide each one into a well in the sauce.
15. Cover the pan with a lid and cook over medium-low heat for 6–8 minutes. Check at 6 minutes — you're looking for whites that are fully set and opaque, but yolks that are still gloriously runny and jammy. Cook a minute or two more if you prefer them more set.
16. Remove the pan from the heat. Scatter the crumbled feta generously over the top, followed by the chopped parsley. Add a final pinch of smoked paprika for colour if you like.
17. Bring the pan straight to the table — shakshuka is a communal dish and deserves a dramatic entrance. Serve with plenty of crusty bread or warm pita for dipping and scooping.