North African

Shakshuka

North African eggs poached in spiced tomato sauce. Big flavor, one pan.

The Story

North African eggs poached in spiced tomato sauce. Big flavor, one pan.

From a sun-soaked Tunisian medina, where a battered cast-iron skillet holds an egg like a jewel in tomato silk, comes a brunch that turns mornings into ceremonies.

Ingredients

  • <span class="rr-qty" data-rr-qty-num="2" data-rr-qty-unit="tbsp">2 tbsp</span> olive oil
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="">1 small</span> onion, diced
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="">1</span> red bell pepper, diced
  • <span class="rr-qty" data-rr-qty-num="3" data-rr-qty-unit="">3 cloves</span> garlic, minced
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tsp">1 tsp</span> ground cumin
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="tsp">1 tsp</span> smoked paprika
  • ½ tsp chili flakes (optional)
  • <span class="rr-qty" data-rr-qty-num="1" data-rr-qty-unit="">1</span>(28 oz) can crushed tomatoes

Step 1

Sauté the veggies

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook for 5–7 minutes until soft and fragrant. Add garlic and cook for 1 minute.

Step 2

Add the spices

Stir in cumin, smoked paprika, and chili flakes. Cook for 30 seconds until spices are toasted and fragrant.

Secret Tip

Restaurants brûlée the top of shakshuka under a broiler for 60 seconds at the very end. The whites set perfectly, the yolks stay molten, and the sauce develops a thin caramel skin that adds smoky sweetness. Just don't blink.

Make it tonight

Shakshuka

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