Ingredients

5 tbsp. extra-virgin olive oil

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. smoked paprika

1/2 tsp. caraway seeds

1 large bell pepper, seeds and ribs removed, chopped

1 cup finely chopped yellow onion

Kosher salt

2 roma tomatoes, finely chopped

5 cloves garlic, coarsely chopped

1 tbsp. finely chopped jalapeños

2 cups (16 oz.) crushed tomatoes

6 large eggs

2 tbsp. chopped fresh cilantro

2 tbsp. crumbled feta

Toasted country-style bread, for serving (optional)

Instructions

Step 1: In a 10-inch skillet over medium heat, heat the olive oil. Add coriander, cumin, smoked paprika, and caraway seeds. Cook, stirring frequently, until the spices are toasted and fragrant, about 30 seconds.

Step 2: Add the chopped bell pepper and onion to the skillet. Season with 1 teaspoon kosher salt. Cook, stirring occasionally and reducing heat to medium-low if spices darken too quickly, until onions are lightly golden and peppers have softened, about 10 minutes.

Step 3: Stir in the chopped roma tomatoes, garlic, and jalapeños. Season with 1/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes begin to break down and the garlic and jalapeños release their aroma, about 10 minutes.

Step 4: Pour in the crushed tomatoes. Taste and season with additional salt if needed. Cook, stirring occasionally to prevent sticking, until the sauce thickens, about 8 minutes.

Step 5: Reduce heat to medium-low. Using the tip of a wooden spoon, make six small wells in the sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 8 to 10 minutes.

Step 6: Remove from heat. Sprinkle the shakshuka with chopped cilantro and crumbled feta. Serve immediately, with toasted country-style bread if desired.

Tips & Variations

For a milder version, reduce or omit the jalapeños.

Add spinach or kale before cooking the eggs for extra greens.

Substitute feta with goat cheese or omit cheese for a dairy-free option.

Use fresh tomatoes when in season for a lighter, fresher sauce.

Serve with pita bread or warm naan as an alternative to country-style bread.

FAQs

Can I make shakshuka without eggs?

Yes, you can enjoy the tomato and pepper sauce on its own or add other proteins like chickpeas or tofu as an alternative to eggs.

How can I tell when the eggs are done?

The egg whites should be completely set and opaque, while the yolks remain slightly runny. If you prefer firmer yolks, cook a few minutes longer before serving.