Shakshuka is closely associated with Israeli cuisine, but this recipe relies heavily on North Africa, which is where the dish probably made the jump from before spreading throughout the Middle Eastern nation. This sauce features a delectable blend of sweet, savory and spicy flavors, accented by cumin and caraway (trust us, it works). It pairs perfectly with rich, runny egg yolks, though we were happy to eat bowls of the sauce by itself, too.
The original recipe calls for filfel chuma, a chile- and garlic-heavy Libyan condiment, but we have taken up the authors' suggestion to swap in harissa, fresh jalapeño and garlic. It also suggests topping the shakshuka with the peeled flesh of a charred, roasted eggplant. We found we got better results baking the assembled dish, but if you prefer, you can finish the eggs by covering the skillet and letting them cook over medium-low for 7 to 10 minutes.
Serve with plenty of bread for scooping and sopping up the sauce.
The sauce can be refrigerated for up to 1 week. Reheat it in the skillet over medium-low heat before adding the eggs, so they will set faster in the oven.
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Ingredients
measuring cupServings: 4-6
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium yellow onions, finely diced
- 1 large red bell pepper, cored, seeded and finely diced
- 1 jalapeño pepper, cored, seeded and sliced
- 2 tablespoons tomato paste
- 1 tablespoon to 2 tablespoons harissa
- 3 cloves garlic, minced
- One 28-ounce can crushed tomatoes
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon granulated sugar
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground caraway seed
- 6 large to 8 large eggs
- Chopped fresh herbs, such as dill or cilantro, for garnish (optional)
- Crumbled feta, for garnish (optional)
- Challah, pita or crusty bread, for serving
Directions
Step 1
In a large skillet (at least 10 inches) over medium heat, heat the oil until shimmering. Add the onions and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the bell pepper and jalapeño and cook, stirring occasionally, until just softened, 3 to 4 minutes. Stir in the tomato paste, 1 tablespoon harissa and the garlic, and cook, stirring constantly, for an additional 2 minutes.
Step 2
Stir in the crushed tomatoes, salt, sugar, paprika, cumin and caraway. Bring the mixture to a boil, reduce the heat to low and simmer uncovered until the sauce is thick and shiny, about 20 minutes. It will reduce somewhat, as well. Taste and adjust the seasoning, adding more salt or the remaining harissa, if you like it spicier.
Step 3
Meanwhile, position the rack in the middle of the oven and preheat to 400 degrees.
Step 4
Remove the skillet from the heat. Using a large spoon, create little wells in the sauce. Carefully break 1 egg into a cup or ramekin, then slip it into one of the wells; repeat with the remaining eggs. (Cracking the egg into a cup first lets you inspect it for any runaway bits of shell.) Transfer the skillet to the oven and bake for about 12 minutes, until the egg whites are set, but the yolks are still a little runny.
Step 5
Transfer the skillet to the counter and sprinkle with the herbs and feta, if using. Drizzle with more olive oil, to taste. Serve the shakshuka directly from the skillet, with plenty of bread.
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Nutritional Facts
Per serving (based on 6, using 6 eggs)
Calories
190
Fat
10 g
Saturated Fat
2.5 g
Carbohydrates
17 g
Sodium
740 mg
Cholesterol
185 mg
Protein
10 g
Fiber
4 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Shuk: From Market to Table, the Heart of Israeli Home Cooking" by Einat Admony and Janna Gur (Artisan, 2019).
Tested by Becky Krystal.
Published March 10, 2020
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