Seasonal Sensations · Middle Eastern
Hearty Winter Shakshuka
A warming breakfast stew for cold mornings
This shakshuka blends the comforting spices of North Africa with the richness of slow-cooked tomatoes and warm, poached eggs. It's the ideal dish to start a chilly winter day — warming, aromatic, and deeply satisfying.
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Intermediate
Ingredients
Shakshuka
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can (28 oz) whole tomatoes, crushed by hand
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice or 1 tsp vinegar
Method
- 1
Prepare the base
Heat olive oil in a large cast iron skillet (at least 12 inches) over medium-high heat until shimmering. Add the chopped onion and red bell pepper. Sauté for about 12 to 15 minutes, stirring occasionally, until softened and beginning to caramelize. Adjust heat if necessary to prevent burning.
- 2
Build the flavor
Add minced garlic, ground cumin, smoked paprika, and cayenne pepper. Stir until fragrant, about 1 minute — do not let the garlic burn.
- 3
Simmer the tomatoes
Stir in the crushed tomatoes with their juices. Season with salt and pepper. Bring the mixture to a gentle simmer, then lower the heat and cook for 15 minutes, stirring occasionally, until thickened and flavours meld.
- 4
Poach the eggs
Make small wells in the tomato mixture and crack an egg into each. Cover the skillet with a lid or foil and cook on low heat for 8 to 10 minutes, until the egg whites are set and the yolks are still slightly runny. The yolks should jiggle slightly when the pan is shaken gently.
- 5
Finish and serve
Sprinkle with crumbled feta and chopped parsley. Add a splash of lemon juice or vinegar for acidity. Serve immediately, spooned over warm crusty bread or enjoyed straight from the skillet.
Origin story
Shakshuka has roots in North African and Middle Eastern cuisines, traditionally cooked in a skillet and featuring poached eggs in a spicy tomato sauce. It's a staple breakfast dish and a warm, comforting meal during the winter months.
