Shakshuka

Nutrition · per serving

Steps

1. 1

   Set a large sauté pan or shallow skillet over medium heat. Add extra-virgin olive oil, then the red onion and red bell pepper. Cook for 10 to 12 minutes, stirring often, until the onion is soft and the pepper is silky and lightly jammy rather than crisp. This slow start builds sweetness and gives the finished sauce a richer texture.

   2 tbsp extra-virgin olive oil1 medium, about 150 g red onion, finely diced1 large, about 180 g red bell pepper, finely sliced
2. 2

   Stir in the garlic, smoked paprika, ground cumin, and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the spices smell fragrant and the tomato paste darkens slightly. Do not let the garlic brown, or it can turn bitter.

   3 garlic cloves, thinly sliced1 1/2 tsp smoked paprika1 tsp ground cumin1 tbsp tomato paste
3. 3

   Add the ripe tomatoes, crushed tomatoes, preserved lemon, fine sea salt, black pepper, and water. Stir well, bring to a gentle simmer, then lower the heat to medium-low. Cook for 15 to 18 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens enough to hold a spoon trail for a moment. Taste and adjust seasoning if needed.

   500 g ripe tomatoes, chopped200 g crushed tomatoes1 1/2 tbsp preserved lemon, pulp removed, peel very finely diced3/4 tsp, plus more to taste fine sea salt1/2 tsp freshly ground black pepper60 ml water
4. 4

   Use the back of a spoon to make 4 shallow wells in the sauce. Crack the eggs into the wells. Scatter the feta around the eggs, not directly over the yolks, so the eggs stay visible and cook evenly. Cover the pan and cook over low heat for 5 to 7 minutes, until the whites are set but the yolks are still a little jammy, or longer if you prefer firmer eggs.

   4 large eggs80 g feta, crumbled
5. 5

   Uncover and let the shakshuka sit off the heat for 2 minutes so the sauce settles and the eggs finish gently from residual heat. Scatter over the cilantro and red pepper flakes, if using. For the best look, spoon some sauce over the feta but keep the yolks exposed.

   15 g fresh cilantro, roughly chopped1/4 tsp, optional red pepper flakes
6. 6

   Serve straight from the pan while hot, with generous spoonfuls of sauce, one or two eggs per portion, and plenty of feta and herbs in each serving.

Origin & History

Shakshuka is a beloved North African dish of eggs gently cooked in a spiced tomato and pepper sauce, with deep roots across the Maghreb. Versions vary from home to home, and this feta and preserved lemon variation leans into Moroccan pantry flavours while keeping the dish bright, hearty, and modern.