Shakshuka with Feta, Cilantro, and Warm Pita
Eggs in spicy tomato sauce. The pan becomes the plate. The bread becomes the utensil.
Ingredients
Sauce
- 1 can whole peeled tomatoes, crushed by hand
- 1 red bell pepper, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp cayenne (or harissa paste)
- 1/4 tsp sugar
- 3 tbsp olive oil
- Salt and pepper
Eggs
- 4–6 eggs
Toppings
- 100g feta, crumbled
- 1/2 cup cilantro, chopped
- Warm pita bread
Instructions
- **Sauté:** onion and bell pepper in olive oil until soft, about 8 minutes.
- **Add garlic, spices, sugar.** Cook 1 minute until fragrant.
- **Add tomatoes.** Simmer 10 minutes until thickened. Taste and season.
- **Make wells** in the sauce with a spoon. Crack eggs into wells.
- **Cover and cook** 8–10 minutes until whites are set but yolks are still runny.
- **Top** with feta and cilantro. Serve with warm pita.
Chef's Notes
- If you like runny yolks, check at 7 minutes.
- Harissa paste instead of cayenne gives more depth and garlic.
- The sauce reheats well. Make extra and poach fresh eggs tomorrow.