Instructions
10 steps · tick them off as you cookWarm 3 tbsp extra-virgin olive oil in a 10-inch cast-iron skillet over medium heat until it shimmers without smoking.
Add the diced onion and red bell pepper with a pinch of salt; sweat for 6-7 minutes until the onions turn translucent and the peppers soften.
6-7 minutesStir in the minced garlic, sweet paprika, smoked paprika, and cumin; toast for 45 seconds until deeply fragrant.
Add the tomato paste and cook, stirring, for 1 minute to caramelize and deepen its colour.
1 minutePour in the crushed tomatoes with 2 tbsp water; simmer over medium-low for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
10-12 minutesTaste and season with salt, black pepper, and a pinch of sugar if needed to balance the acidity.
Using the back of a spoon, make 4 shallow wells in the sauce and crack an egg into each. Cover the skillet and cook for 5-7 minutes at 350°F equivalent stovetop heat, until the whites are set but the yolks remain jammy.
5-7 minutesMeanwhile, whisk the Greek yogurt with chopped dill and a squeeze of lemon juice; season with salt.
Scatter crumbled feta and torn parsley over the shakshuka, drizzle with a final thread of olive oil, and dollop with herbed yogurt.
Serve immediately with warm crusty bread for scooping.
Chef's tip
Crack each egg into a small ramekin first, then slide it into its well — you'll get perfectly placed eggs with intact yolks and even cooking every time.
Suggested pairing
Serve with warm sourdough or pita and a chilled glass of dry rosé or a bright blood-orange mimosa.
About this recipe
Eggs poached in a smoky, spiced tomato-pepper sauce, finished with crumbled feta and cool herbed yogurt for a vibrant, saucy brunch.
BrunchEasycomfortingspicyvegetarianhigh-protein
