Middle Eastern Shakshuka

My love affair with shakshuka began during a semester abroad in Israel, where it seemed every café had its own fiercely defended version. My host family made it for brunch every Friday, the fragrant tomato sauce bubbling lazily in a well-seasoned cast iron pan that was brought to the table for communal dipping.

This recipe is an amalgamation of the many versions I’ve tried, with a personal twist of adding bell peppers for sweetness. What I love most about shakshuka is its forgiving nature – it welcomes adaptation and never fails to comfort, whether served for breakfast, lunch, or a late-night meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 28-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• Warm pita or crusty bread for serving

Instructions:

1. Heat olive oil in a large, deep skillet over medium heat
2. Add onion and bell peppers, cooking until softened, about 7 minutes
3. Add garlic and cook for another minute until fragrant
4. Stir in paprika, cumin, cayenne, salt, and pepper
5. Add crushed tomatoes and tomato paste, stirring to combine
6. Simmer sauce for 10-15 minutes until it thickens slightly
7. Using a spoon, make 6 indentations in the sauce
8. Crack an egg into each indentation
9. Cover the skillet and cook for 5-8 minutes until egg whites are set but yolks are still runny
10. Sprinkle with feta cheese, parsley, and cilantro
11. Serve directly from the skillet with warm bread for dipping

Note: Shakshuka is incredibly versatile – try adding spinach, kale, or Swiss chard for extra nutrients, or spice it up with harissa paste or chopped jalapeños. This dish reheats well but the eggs will continue to cook, so if you’re planning for leftovers, consider initially cooking just the sauce and adding fresh eggs when reheating.