Weeknight Shakshuka with Feta and Herbs
Shakshuka is a one-pan dish of eggs poached directly in a spiced tomato sauce, built quickly on the stovetop. Blooming cumin and smoked paprika in tomato paste first adds depth without extra cooking time, and the whole skillet is ready in about 30 minutes. Crumbled feta and fresh herbs stirred in at the end keep the flavors bright.
Equipment
- 12-inch heavy skillet (cast-iron or enameled) with lid
- Chefs Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Small bowls or ramekins (for cracking eggs)
- Microplane or zester (optional, for lemon)
- Ladle or large spoon
Ingredients
For the Shakshuka Base:
- 2 tablespoons extra-virgin olive oil fruity, robust; California or Spanish
- 1 medium yellow onion, diced about 1 1/4 cups
- 1 large red bell pepper, diced ripe and sweet
- 1 teaspoon kosher salt Diamond Crystal; divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika Spanish pimenton dulce
- ½ teaspoon ground coriander optional but lovely
- ¼ teaspoon red pepper flakes adjust to taste
- 4 cloves garlic, minced freshly minced
- 2 tablespoons tomato paste double-concentrated if available
- 28 ounces crushed tomatoes 1 can; fire-roasted preferred (Muir Glen or San Marzano-style)
- 1 teaspoon granulated sugar optional, balances acidity
- ¼ teaspoon black pepper, freshly ground plus more to taste
- ¼ cup water as needed to loosen sauce
- 5 large eggs 6 if your pan is wide
- 3 ounces feta cheese, crumbled briny sheep's milk if possible
- ¼ cup fresh cilantro, chopped leaves and tender stems
- ¼ cup fresh flat-leaf parsley, chopped
- 1 tablespoon extra-virgin olive oil for finishing
- ½ teaspoon lemon zest optional, bright finish
To Serve:
- 4 pieces warm pita or crusty bread for scooping
- ½ cup plain yogurt or labneh optional dollop
Instructions
- Prep the Aromatics (about 10 minutes): Dice the onion and bell pepper, mince the garlic, crumble the feta, and chop the herbs. Have a lid ready for your skillet and crack the eggs into small bowls (one per bowl) to make sliding them into the pan easy.
- Sauté Onion and Pepper (6–7 minutes): Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Stovetop heat varies; aim for a gentle sizzle. If finishing in the oven later, preheat to 375°F (190°C). Add the onion, bell pepper, and about 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened with lightly golden edges and a sweet aroma.
- Bloom Spices and Garlic (1–2 minutes): Stir in cumin, smoked paprika, coriander, and red pepper flakes. Toast, stirring, 30–45 seconds until fragrant and a shade darker. Add garlic; cook 30 seconds more. Add tomato paste and cook 1–2 minutes, stirring, until it deepens in color and smells sweet-savory.
- Build the Sauce (8–10 minutes): Pour in crushed tomatoes, the remaining 1/2 teaspoon salt, black pepper, and sugar (if using). If the sauce seems very thick, swirl 1/4 cup water in the tomato can and add. Simmer uncovered over medium heat, stirring occasionally, until thickened to a spoon-coating consistency with small, lazy bubbles. Taste and adjust seasoning.
- Add Eggs and Set (5–7 minutes): Reduce heat to medium-low. Use the back of a spoon to make 5–6 shallow wells in the sauce. Gently slide an egg into each well. Cover and cook until the whites are just set and the yolks are still runny, 5–7 minutes. Rotate the pan once midway for even cooking. Option: For slightly firmer tops, transfer to a 375°F (190°C) oven for 3–4 minutes instead of covering on the stovetop (use an oven-safe skillet).
- Finish and Garnish (30 seconds): Uncover and check doneness—yolks should wobble slightly, whites opaque. Sprinkle crumbled feta, cilantro, and parsley over the surface. Drizzle with 1 tablespoon olive oil and finish with lemon zest and a few extra grinds of black pepper.
- Serve: Spoon into warm bowls, making sure each portion has an egg and plenty of sauce. Add a spoonful of yogurt or labneh if you like, and pass warm pita or crusty bread for dipping. Breathe in the smoky-sweet tomatoes and cumin as the herbs release their freshness.
- Technique Note: If you do not have a skillet lid, tent the pan with foil to trap steam. If you prefer to blend the sauce smoother, pulse the tomato base before adding eggs—just return it to the skillet and rewarm.
Notes
Jen’s Tips:
- Balance the Sauce: If tomatoes taste sharp, a pinch of sugar and a longer 1–2 minute tomato paste cook will coax sweetness. If it tastes flat, add a squeeze of lemon juice at the end.
- Spice Swaps: Replace red pepper flakes with 1–2 teaspoons harissa paste for a Tunisian kick. For a smoky note without paprika, a pinch of chipotle powder works.
- Vegetable Add-ins: Stir in 2 cups baby spinach during the last minute of simmering, or add 1 cup drained chickpeas with the tomatoes for extra body.
- Dairy-free: Skip the feta and finish with chopped olives and toasted almonds for briny crunch.
- Faster Onion Softening: A small splash of water and a pinch of salt help onions sweat and soften faster without burning.
- Egg Control: For runnier yolks, pull at 5 minutes; for jammy, go to 7. Residual heat will continue to set the eggs slightly.
Nutrition
Calories: 500kcalCarbohydrates: 53gProtein: 20gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 255mgSodium: 1606mgPotassium: 488mgFiber: 5gSugar: 11gVitamin A: 3332IUVitamin C: 67mgCalcium: 318mgIron: 4mg
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