Shakshuka Recipe

Heat a 10–12 inch (25–30 cm) ovenproof skillet over medium heat. Add 2 tablespoons olive oil and let it warm for 30 seconds.

Add the finely chopped onion and diced red bell pepper to the skillet. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute—do not let it burn.

Add 1 tablespoon tomato paste and cook, stirring, 1–2 minutes to caramelize slightly; this deepens the tomato flavor.

Pour in the crushed tomatoes (400 ml) and stir to combine. Add smoked paprika, ground cumin, 1 teaspoon Aleppo pepper, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a gentle simmer.

If the sauce is too thick, add up to 50 ml water to loosen; the final consistency should be a thick, spoonable stew that still has some body. Simmer uncovered for 8–12 minutes so flavors meld and raw tomato taste cooks off.

Use the back of a spoon to make six shallow wells in the simmering tomato sauce, spaced evenly in the skillet.

Crack one farm egg into a small bowl and gently slip it into a well to avoid breaking the yolk; repeat with remaining eggs. Space them so they have room to set but still sit in the sauce.

Lower heat to medium-low. Cover the skillet with a lid (or tent with foil) and cook until egg whites are set but yolks remain runny, about 6–9 minutes depending on desired doneness. For firmer yolks, cook 10–12 minutes.

Once eggs are cooked to your liking, remove the skillet from heat. Sprinkle the crumbled feta evenly over the top so it softens and slightly melts into the hot sauce.

Scatter chopped fresh cilantro over the shakshuka and drizzle 1 teaspoon lemon juice if using. Finish with additional 1/2 teaspoon Aleppo pepper and adjust salt and black pepper to taste.

While the shakshuka simmers, preheat the oven to 200°C (400°F) and place pita/flatbreads on a baking sheet.

Brush each flatbread lightly with olive oil and sprinkle a little sea salt.

Warm in the oven 5–7 minutes until heated through and edges are slightly crisp. Alternatively, toast in a skillet for 1–2 minutes per side.

Cut or tear the manoushe into pieces for serving alongside the skillet of shakshuka.

Bring the skillet to the table or transfer portions to individual plates. Use bread to scoop up eggs, tomato sauce, and feta. Garnish additional cilantro and a pinch of Aleppo pepper at the table.