Shakshuka with Spiced Tomato Base, Runny Eggs & Fresh Herbs

Serves: 4 to 6  
Prep Time: 15 minutes  
Cook Time: 30 minutes
Dietary: Vegetarian, Gluten-Free (with GF bread)

INGREDIENTS

Base

• 3 tablespoons extra-virgin olive oil

• 1½ teaspoons whole cumin seeds

• 1 teaspoon ground coriander

• 1½ tablespoons sweet smoked paprika

• ¼ teaspoon cayenne pepper (or to taste)

• 1 large yellow onion, finely diced

• 1 small hot chili (Fresno or jalapeño), thinly sliced

• 4 cloves garlic, thinly sliced

Tomato Base

• 1 tablespoon double-concentrated tomato paste

• 1 (28 oz / 800 g) can whole peeled tomatoes, hand-crushed

• 2 tablespoons harissa paste (optional)

• ½ cup water

• 1 teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

• Juice of ½ lemon
  

Final Elements

• 6 large organic eggs

• ½ cup feta cheese, crumbled

• 2 tablespoons fresh mint, chopped

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon flat-leaf parsley, chopped

• Optional: Aleppo pepper or chili crisp, for garnish

METHOD

1. Bloom the Spices

In a wide, heavy sauté pan (12-inch stainless steel or enameled cast iron), heat the olive oil over medium heat until shimmering. Add the cumin seeds, coriander, paprika, and cayenne. Stir constantly for 30 to 45 seconds until the spices foam slightly and release their aroma. Be careful not to burn.

2. Sweat the Aromatics

Add the onion and stir to coat in the spiced oil. Cook for 3 minutes undisturbed, then stir and cook an additional 2 to 3 minutes until soft and translucent. Add the chili and continue cooking for 2 minutes more. Add the garlic and cook for 30 seconds, just until fragrant.

3. Build the Tomato Base

Stir in the tomato paste and cook for 1 to 2 minutes until it deepens in color. Add the crushed tomatoes, harissa paste (if using), water, salt, and black pepper. Stir to combine and bring to a simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and concentrates. Stir in lemon juice and adjust seasoning to taste.

4. Poach the Eggs

Using the back of a spoon, create six shallow wells in the sauce. Crack the eggs into the wells. Spoon a little sauce over the edges of the whites to help set them. Cover the pan and reduce heat to low. Cook for 5 to 7 minutes, or until the whites are just set and the yolks remain runny.

5. Finish and Serve

Remove from heat. Scatter the crumbled feta over the top, followed by the chopped mint, cilantro, and parsley. Finish with a dusting of Aleppo pepper or a drizzle of chili crisp if using. Serve immediately, ideally with warm pita, grilled sourdough, or crusty bread.

COOK’S NOTES

• Flavor Balancing: Taste the sauce before adding the eggs—adjust salt, lemon, or harissa for perfect balance of acid, salt, fat, and heat.

• Egg Texture: For firmer yolks, extend covered cooking time by 1–2 minutes.

• Make-Ahead: Sauce can be prepared a day in advance. Reheat gently and poach eggs just before serving.

• Variations: Add cooked chickpeas or wilted greens before adding the eggs for a heartier version.