How to Make Shakshuka

Ingredients

• 45 ml extra-virgin olive oil
• 1 medium onion — thinly sliced
• 1 large red pepper — bell pepper for milder heat, or red horned pepper for hotter
• 1 small fresh hot chili — such as jalapeño, Serrano, or Fresno
• 2 to 3 cloves garlic — thinly sliced
• 15 g sweet Hungarian or smoked Spanish paprika
• 8 g whole or ground cumin seed
• 800 ml can of whole peeled tomatoes — (28-ounce) crushed by squeezing between your fingers
• to taste Kosher salt
• to taste freshly ground black pepper
• large handful minced cilantro or parsley
• 6 eggs
• to serve sliced oil-cured black olives, feta cheese, or artichoke hearts — all optional
• to serve crusty bread

Steps

1. 1

   Heat olive oil in a large skillet over high heat until shimmering.

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2. 2

   Add sliced onion, red pepper, and chili to the skillet, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned, about 6 minutes. Stir and repeat until fully softened and charred, about 10 minutes total.

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3. 3

   Add thinly sliced garlic and cook, stirring, until softened and fragrant, about 30 seconds.

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4. 4

   Add paprika and cumin, stirring until fragrant, about 30 seconds. Immediately add the whole peeled tomatoes and stir to combine.

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5. 5

   Reduce heat to a bare simmer and simmer for 10 minutes. Season to taste with salt and pepper, then stir in half of the cilantro or parsley.

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6. 6

   Make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge it, leaving the yolk exposed. Repeat with the remaining five eggs.

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7. 7

   Season the eggs with a little salt, cover, reduce heat to the lowest setting, and cook until egg whites are barely set and yolks are still runny, about 5 to 8 minutes.

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8. 8

   Sprinkle with remaining cilantro or parsley and any optional toppings. Serve immediately with crusty bread.

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