Shakshuka

Eggs poached in a bubbling spiced tomato and pepper sauce — North African brunch in one pan.

Shopping list

• 3 tbsp olive oil
• 1 large yellow onion (diced)
• 1 red bell pepper (diced)
• 4 garlic cloves (thinly sliced)
• 2 tsp sweet paprika
• 1 tsp ground cumin
• ½ tsp ground caraway (optional but classic)
• ¼ tsp cayenne (or to taste)
• 28 oz whole peeled tomatoes (crushed by hand)
• 6 large eggs
• ½ cup crumbled feta
• fresh cilantro and parsley (for garnish)
• kosher salt and black pepper (to taste)
• warm pita or crusty bread (for serving)

Instructions

1. Bloom the aromatics. Heat oil in the skillet over medium. Add onion and bell pepper with a pinch of salt; cook 8–10 minutes, stirring, until soft and just beginning to caramelize.
2. Add garlic and spices. Stir in garlic, paprika, cumin, caraway, and cayenne. Cook 60 seconds — the spices should turn fragrant and slightly darker.
3. Build the sauce. Pour in the crushed tomatoes with their juice. Season with ½ tsp salt and several grinds of pepper. Simmer uncovered 10–15 minutes, stirring occasionally, until thick enough that a spoon leaves a trail.
4. Make wells. Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into each well. Season the egg whites lightly with salt.
5. Poach. Cover and cook over low heat 6–10 minutes — whites should be set, yolks still runny. Check at 6 minutes; the residual heat keeps cooking them.
6. Finish. Scatter feta over the top. Tear cilantro and parsley over everything. Serve immediately, scooping eggs and sauce onto plates with bread on the side.