Shakshuka

photo of shakshuka in a pan with mint

Shakshuka IS big brunch energy. It is a guaranteed hit and depending on how many people you are serving, you can add as many or as few eggs you want. It’s a stunner on a breakfast table and served best immediately with warm pita, roti, or a big torn loaf of bread.

One morning, I didn’t have tomato paste so I used gochujang instead. I was pleasantly surprised — the Korean red pepper paste gave the shakshuka a spicy depth of flavor.

Adding a drizzle of honey or date syrup at the end to balance the spicy sauce is absolutely essential.

If you are serving this to kids or to someone with a low spice tolerance, decrease (or completely omit) the amount of harissa and gochujang used.

Ingredients

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 tablespoon tomato paste or gochujang

  • 1 teaspoon smoked paprika

  • 1 tablespoon harissa powder

  • 5 garlic cloves, minced

  • ½ onion (yellow or red), chopped

  • 1 teaspoon worcestershire 

  • 1 28oz can peeled whole tomatoes

  • 2-6 eggs (actual number is your preference)

  • Kosher salt

  • Handful of any combination of fresh herbs: mint, parsley, dill, green onions

  • Honey or date syrup

  • Optional: goat cheese, feta, or shaved parm

Preparation

  1. To a large deep pan on medium heat, heat olive oil. Add cumin, tomato paste or gochujang, smoked paprika, and harissa powder. Sauté for one minute.

  2. Add onions and garlic. Sauté until onions are translucent. 

  3. Add worcestershire and the entire can of tomatoes with their juices to the pan. Fill the empty can halfway with water, then add water to the pan. Stir and scrape up any bit from the bottom of the pan with a wooden spoon, then use the spoon to help break up some of the tomatoes. Let simmer on low, uncovered, for about 30-40 minutes. The longer the sauce simmers, the better.

  4. With the back of a spoon, create little craters in the sauce for each of the eggs you are using.

  5. Carefully crack each egg into each of the craters. To help prevent shells, I like cracking each egg into a liquid measuring cup before adding it to the sauce.

  6. Cover the pan and cook for 5-10 minutes until some of the egg whites begin to turn opaque. 

  7. Top shakshuka with a generous pinch of salt and fresh herbs. Drizzle with honey or date syrup. Add cheese, if using.

  8. Serve immediately with bread for dunking. Enjoy!

Abby