Shakshuka

Name: Shakshuka
Cook time: 30 min
Total time: 30 min
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more to serve; 1 medium red bell pepper, stemmed, seeded and thinly sliced OR ½ cup drained and thinly sliced roasted red peppers; 1 medium red onion, halved and thinly sliced; Kosher salt and ground black pepper; 1 28-ounce can whole peeled tomatoes, crushed by hand; 2 tablespoons harissa paste; 6 large eggs; 1/4 cup finely chopped fresh flat-leaf parsley OR cilantro; Optional garnish: Crumbled feta cheese OR plain yogurt OR chopped pitted black or green olives OR a combination

By Rose Hattabaugh

4 to 6 Servings

30 minutes

Free

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This is a classic version of shakshuka, or eggs poached in a spiced sauce of tomatoes and bell pepper. Shakshuka is said to be North African in origin and was brought to Israel by Maghrebi Jews. Easy and adaptable but terrifically delicious, it’s gained worldwide popularity and has given rise to shakshuka of all types—from “green” to grain-based. For this version, we use harissa, a North African spice paste and a must-have ingredient in our pantry, to infuse the sauce with bold, rich flavor. Serve with warm flatbread or hunks torn from a crusty loaf.

4 to 6

Servings

30 minutes

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium red bell pepper, stemmed, seeded and thinly sliced OR ½ cup drained and thinly sliced roasted red peppers

1 medium red onion, halved and thinly sliced

Kosher salt and ground black pepper

1 28-ounce can whole peeled tomatoes, crushed by hand

2 tablespoons harissa paste

6 large eggs

1/4 cup finely chopped fresh flat-leaf parsley OR cilantro

Optional garnish: Crumbled feta cheese OR plain yogurt OR chopped pitted black or green olives OR a combination

Ingredients

2

tablespoons extra-virgin olive oil, plus more to serve
1

medium red bell pepper, stemmed, seeded and thinly sliced OR ½ cup drained and thinly sliced roasted red peppers
1

medium red onion, halved and thinly sliced
Kosher salt and ground black pepper
1

28-ounce can whole peeled tomatoes, crushed by hand
2

tablespoons harissa paste
6

large eggs
¼

cup finely chopped fresh flat-leaf parsley OR cilantro
Optional garnish: Crumbled feta cheese OR plain yogurt OR chopped pitted black or green olives OR a combination

Directions

01

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the pepper, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is light golden brown, about 5 minutes.
02

Stir in the tomatoes with juices, the harissa and ½ cup water. Bring to a simmer and cook, uncovered, stirring occasionally, until the pepper and onion are fully softened, 6 to 8 minutes. Taste and season with salt and pepper.
03

Reduce to medium-low, then use the back of a large spoon to make 6 evenly spaced indentations in the tomatoes and sauce, each about 2 inches in diameter. Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet halfway through for even cooking. Remove from the heat, sprinkle with parsley and drizzle with additional oil.