Entree: Libya – شكشوكة ➤ Shakshuka (Poached eggs in spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, finely chopped
- 1 medium red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) harissa paste (adjust to heat preference)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground coriander (optional)
- 28 oz (800 g) crushed tomatoes (canned) or roughly crushed fresh tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 large eggs, approx. 1.75 oz (50 g) each (total approx. 300 g)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 2 oz (60 g) crumbled salty sheep or feta-style cheese (optional)
- Crusty bread, for serving (no measurement required)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
2. Stir in the harissa, ground cumin, paprika, and ground coriander (if using) and cook 1 minute. Add the crushed tomatoes and tomato paste, then season with sugar, salt, and pepper. Bring the sauce to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10–15 minutes to concentrate flavors and slightly thicken.
3. Taste and adjust seasoning. Use the back of a spoon to make six shallow wells in the sauce. Crack one egg into each well, spacing evenly across the pan. Cover the skillet and poach the eggs until whites are set but yolks remain soft, about 6–8 minutes (longer for firmer yolks).
4. Remove from heat, sprinkle with chopped parsley and cilantro, and scatter the crumbled cheese over the top if using. Serve directly from the skillet with crusty bread for dipping.