RECIPE: Shakshuka
Smoky Shakshuka with Feta and Cilantro
Shakshuka's story starts in North Africa, most often traced to Tunisia, where eggs were simmered in a spiced tomato and pepper sauce long before the dish became a global brunch favorite. It spread across the Maghreb and eventually reached Israel, carried largely by Tunisian and Libyan Jewish immigrants in the mid-20th century, where it took root so deeply it's now considered a national dish. The name itself likely comes from a word meaning "mixture," a nod to the eggs and sauce coming together in one pan.
This version leans into warm, smoky spice (coriander, cumin, and smoked paprika bloomed in olive oil until the whole kitchen smells incredible) then builds a rich, jammy tomato base studded with sweet peppers, a little heat from jalapeño, and a finish of bright cilantro and salty feta. Serve it straight from the pan with warm, crusty bread for scooping.
There's something about a skillet of bubbling tomatoes and softly poached eggs that makes a kitchen feel like the best place to be on a slow morning. This shakshuka leans into warm, smoky spice — coriander, cumin, and smoked paprika bloomed in olive oil until the whole kitchen smells incredible then builds a rich, jammy tomato base studded with sweet peppers, a little heat from jalapeño, and a finish of bright cilantro and salty feta. Serve it straight from the pan with warm, crusty bread for scooping.
Serves 6
Ingredients
5 Tbsp extra-virgin olive oil
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
1/2 tsp fennel seeds
1 roasted red bell pepper, seeded and chopped
1 cup finely chopped yellow onion
Kosher salt
2 cherry tomatoes, finely chopped
2-5 cloves garlic, coarsely chopped (adjust to your taste)
1 Tbsp finely chopped jalapeño
2 cups (one 16-oz can) crushed tomatoes
6 large eggs
2 Tbsp chopped fresh cilantro
2 Tbsp crumbled feta
Toasted country-style bread, for serving (optional)
Fresh avocado, for serving (optional)
Method
Warm the olive oil in a 10-inch skillet over medium heat. Add the coriander, cumin, paprika, and fennel seeds, stirring often until the spices turn fragrant and toasty, about 30 seconds. Stir in the bell pepper and onion, season with 1 teaspoon salt, and cook — lowering the heat if the spices start to darken too fast — until the onion turns lightly golden and the pepper softens, roughly 10 minutes.
Add the cherry tomatoes, garlic, and jalapeño, seasoning with 1/4 teaspoon salt. Cook, stirring now and then, until the tomatoes start breaking down and the garlic turns fragrant, about 10 minutes.
Pour in the crushed tomatoes, adjusting salt as needed. Simmer, stirring occasionally so nothing catches on the bottom, until the sauce thickens, about 8 minutes.
Drop the heat to medium-low. Use the back of a spoon to make six little wells in the sauce, then crack an egg into each one. Cover and cook until the whites have set and turned opaque but the yolks are still soft, 8 to 10 minutes.
Finish with a scatter of cilantro and feta, and serve straight from the pan with warm bread on the side.
