Breakfast

Middle Eastern Shakshuka

By Kkuek Culinary Team  |  Prep & Cook Time: 25 Mins

Middle Eastern Shakshuka
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Shakshuka is a spectacular, vibrant, one-pan dish originating from North Africa and deeply entrenched in Middle Eastern breakfast culture. It features large, rich eggs gently poached directly in a fiercely simmering, warmly spiced sauce of crushed tomatoes, sweet bell peppers, and caramelized onions. The aggressive use of cumin, smoked paprika, and garlic provides a deep, earthy backbone, while a final garnish of fresh cilantro and crumbled feta cheese adds brightness and creamy saltiness. Served directly from the cast-iron skillet, tearing off large chunks of crusty bread to dredge through the runny yolks and thick sauce is the only acceptable way to consume it.
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The Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large red bell pepper, cored, seeded, and finely diced
  • 4 large cloves garlic, finely minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (or harissa paste for more authentic heat)
  • 1/4 tsp crushed red pepper flakes
  • 1 large can (28 oz) whole peeled tomatoes, crushed by hand
  • Kosher salt and freshly cracked black pepper
  • 4 to 6 large eggs
  • 1/2 cup crumbled feta cheese
  • A large handful of fresh cilantro or parsley, roughly chopped
  • Thick slices of crusty sourdough or pita bread, for dipping

Step-by-Step Instructions

  1. Sauté the base: Heat the extra-virgin olive oil in a large, heavy cast-iron skillet over medium heat. Add the finely diced onion and red bell pepper. Sauté, stirring frequently, until the vegetables are completely softened, deeply caramelized in spots, and incredibly fragrant (about 10-12 minutes).
  2. Bloom the spices: Add the minced garlic to the skillet and cook for 1 minute until fragrant. Add the smoked paprika, ground cumin, chili powder, and crushed red pepper flakes. Stir constantly and cook for 1-2 minutes. This crucial step 'blooms' the spices in the hot oil, unlocking their essential oils and dramatically deepening their flavor profile.
  3. Build the sauce: Pour the entire can of crushed tomatoes and their juices into the skillet. Use a wooden spoon to stir everything together, scraping the bottom of the pan. Season generously with kosher salt and heavily cracked black pepper.
  4. Simmer and thicken: Reduce the heat to medium-low. Let the tomato sauce simmer gently, uncovered, for 10-15 minutes. The sauce will thicken significantly, reducing into a rich, stew-like consistency. It should not be watery.
  5. Create the wells: Use the back of a large spoon to press deeply into the thick sauce, creating 4 to 6 distinct craters or 'wells' evenly spaced around the skillet.
  6. Add the eggs: Crack one egg into a small ramekin or cup, then carefully slip it directly into one of the wells. Repeat for the remaining eggs. Cracking them into a cup first prevents broken yolks or eggshells from ruining the dish.
  7. Poach the eggs: Season the top of each egg with a tiny pinch of salt and pepper. Cover the skillet tightly with a lid or a large piece of foil. Cook over low heat for 5-8 minutes. Watch them incredibly closely! You want the egg whites to be completely opaque and set, but the yolks must remain soft, jiggly, and runny.
  8. Garnish and serve: Remove the skillet from the heat immediately. Scatter the crumbled feta cheese evenly over the hot sauce, allowing it to soften slightly in the residual heat. Garnish heavily with the chopped fresh cilantro or parsley.
  9. The presentation: Carry the hot cast-iron skillet directly to the center of the table. Serve immediately with massive chunks of warm, toasted crusty bread for dipping into the runny yolks and scooping up the spiced tomato sauce.