Ingredients
Method
Sauté the Vegetables
- Melt the butter in a large saucepan or skillet over medium heat. Add the bell pepper and onions first and cook until they begin to soften. Stir in the garlic and continue cooking for another minute. Season with salt and pepper.
Bloom the Spices
- Push the vegetables slightly to one side of the pan and add the cumin, sweet paprika, and a small pinch of chili flakes directly onto the hot surface (dry-toast them for 20–30 seconds). Mix back into the vegetables once fragrant
Build & Reduce the Tomato Base
- Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 5–7 minutes, stirring occasionally, until it slightly thickens and the flavors deepen.
Add the Eggs
- Use the back of a spoon to form four shallow wells. Spoon a little hot sauce into each well to warm it, then gently nestle an egg into each spot.
Bake
- Transfer the skillet to a preheated 375°F (190°C) oven and bake for 8–12 minutes, depending on how runny or set you prefer the yolks.
Finish & Serve
- Remove from the oven, crumble feta on top, and finish with fresh cilantro. Serve immediately — optionally with toasted bread for dipping.
Notes
- Pull the shakshuka earlier if you prefer runny yolks — check at 7 minutes.
- For a richer base, add 1–2 Tbsp tomato paste while sautéing the spices.
- Want it spicier? Add harissa, extra chili flakes, or a drizzle of chili oil before serving.
- A cast-iron skillet works best for even heating and oven transfer.