Shakshuka

Warm. Tomatoey. Delicious.

I had shakshuka for the first time in my life at one of my favorite restaurants in Los Angeles, Republique. It was served in a hot cast iron pan, filled with wood oven baked tomatoes, peppers, kale, chickpeas, yogurt, soft poached eggs, and their signature french baguette. It quickly became one of my favorite dishes ever. It’s warm, filling, and bursting with so many flavors.

Shakshuka’s origin is disputed, though it’s often credited to North Africa. After doing some research, I learned many countries have their own versions. That’s the beauty of cooking! The dish is prepared and served in a variety of different ways, it’s something you can customize easily to your preference.

Many authentic recipes do not include onions, but I added onions simply because I really love them. My version is also similar to the Turkish dish Menemen! If you are onion-adverse, feel free to skip that step (:

I also use a mix of fresh tomatoes and fire-roasted canned tomatoes, but it isn’t necessary. Feel free to use whichever you prefer or have on hand.

Alright…. Let’s get cooking!

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Servings: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 2 tbsp extra virgin olive oil

• 1 onion

• 1 red bell pepper

• 3 garlic cloves

• 2 tsp cumin seeds or ground cumin

• 1 tsp smoked paprika

• 1 tsp coriander

• Harissa paste (optional, for heat)

• Big bunch of tomatoes (Campari, cherry tomatoes, tomatoes on the vine)

• 14 oz can fire roasted crushed tomatoes

• 2 tbsp tomato paste

• Salt

• Freshly ground black pepper

• 6 eggs

Optional add-ins & toppings

• A can of chickpeas

• Feta cheese

• Yogurt

• Mint

• Parsley

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Instructions

1. Mise en place

Dice your bell pepper and tomatoes. If you’re using small tomatoes, cut them in half. If using a larger tomato, quarter them. Set aside.

Onion time. Cut your onion against its natural grain. This helps break down the fibers and gives it a soft delicious texture.

Mince the garlic cloves (alternatively, you can grate the garlic using a microplane or pound it with a mortar and pestle).

Roughly chop the fresh parsley.

2. Prepare the Base

Heat olive oil in a large pan over medium heat. Add the onion and red bell pepper, sauté until softened. This should take about 5-7 minutes!

3. Add Garlic and Spices

Add in the minced garlic, cumin seeds or ground cumin, smoked paprika, ground coriander, and harissa paste. Cook for 1-2 minutes until fragrant, allowing the spices to bloom.

4. Tomato Time

Add the tomato paste, stirring to really cook it down. Then add your fresh chopped tomatoes and fire-roasted tomatoes to the pan. Stir well to combine, ensuring the tomatoes are coated with all the spices.

Let the sauce simmer on low for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together. Add a splash of water if the sauce gets too thick.

Season with salt and black pepper.

Note: If you are in a rush you can simmer it for 10-15 minutes and it’s ready, BUT the longer cook time is worth it. The tomatoes get extra soft, jammy, and delicious.

Poach the Eggs

Using a spoon or spatula, make small wells in the sauce for the eggs.

Carefully crack the eggs into each well. You can also crack them into a bowl, then lower them gently from there.

Cover the pan and cook for 5-6 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs more well-done, cook a bit longer.

2. Garnish and Serve

This is where you can really customize your dish! I chose to add some parsley, mint, and yogurt.

Serve hot with warm crusty bread or pita for dipping

Enjoy! This one is so. so. good.