Smoky Weekend Shakshuka
⬇ Jump to recipeThere is a particular kind of quiet in our house at eight on a Sunday morning, and I have learned to protect it with my life. The kids are still asleep, the dog is pretending to be, and the light comes through the kitchen window at exactly the angle that makes a cast-iron skillet look like it belongs in a painting. That is shakshuka time.
I first ate a version of this dish in a tiny café with four tables and one very tired cook, who served it straight from the pan with a heel of bread stabbed into the middle like a flag. I have been chasing that pan ever since. My version leans smoky — roasted peppers, a generous spoon of smoked paprika, a little cumin — and it is forgiving in the way all good weekend food should be.
Why this version works
Most shakshuka goes wrong in one of two ways: the sauce is watery, so the eggs sink and turn grey, or it's cooked so hard that the whites go rubbery before the yolks have a chance. The fix for both is patience. Let the sauce reduce until a spoon dragged through it leaves a trail that holds for a second, then make little wells, crack in the eggs, and put a lid on it. The trapped steam sets the tops of the whites while the yolks stay jammy.
💡 Marisol's tip: crack each egg into a small cup first, then slide it into its well. No broken yolks, no shell hunting.
What to serve with it
Bread, obviously, and a lot of it — a crusty loaf, warm pita, or thick toast. A bowl of plain yogurt and a handful of herbs on the table let everyone dress their own plate. If it's a crowd, double the sauce in a wider pan and add a couple more eggs; it scales beautifully.
Smoky Weekend Shakshuka
Eggs poached in a smoky roasted-pepper tomato sauce. One skillet, minimal fuss.
Ingredients
- For the sauce
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 2 red bell peppers, sliced
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes (optional)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar
- Salt and black pepper
- To finish
- 6 large eggs
- 60 g feta, crumbled
- Handful of parsley and cilantro
- Crusty bread, to serve
Instructions
- Warm the olive oil in a 12-inch skillet over medium heat. Add the onion and peppers with a pinch of salt and cook, stirring now and then, until soft and lightly golden, about 10 minutes.
- Stir in the garlic, smoked paprika, cumin and chili flakes. Cook for 1 minute, until fragrant — don't let the spices scorch.
- Pour in the crushed tomatoes and sugar. Simmer uncovered for 10–12 minutes, until thick enough that a spoon leaves a trail. Season well.
- Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well and season the eggs with a little salt.
- Cover the skillet and cook on low for 5–8 minutes, until the whites are set and the yolks are still soft.
- Scatter over the feta and herbs. Serve straight from the pan with plenty of bread.
Notes
Make ahead: the sauce keeps for 3 days in the fridge. Reheat until bubbling before adding the eggs.
Spice level: this is mild-to-medium. For more heat, add a chopped fresh chili with the peppers.
No feta? A spoon of thick yogurt on each plate is just as good.
Nutrition (per serving)
| Calories | 318 |
| Protein | 16 g |
| Carbohydrates | 19 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sodium | 640 mg |
Estimate only, excluding bread.
Comments (4)
The lid trick is a game changer. First time my yolks weren't chalky. Added some spinach at the end too.
Made this for a brunch of eight and doubled it in a roasting tin. Everyone asked for the recipe!
Love the roasting tin idea, Adaeze — that's going straight into the notes.
Great flavour. Mine needed closer to 15 minutes of reducing — my tomatoes were pretty juicy.