This shakshuka features a smoky, gently spiced tomato base that yields tender, just-set eggs spooned into the sauce. Crumbly feta melts slightly into the hot tomatoes for tangy creaminess, while fresh parsley and a squeeze of lemon brighten every bite. Crunchy semolina crisps add a nutty, toasted contrast perfect for scooping. Serve piping hot for a leisurely weekend brunch or a comforting weekday breakfast.
Ingredients
- 2 tbsp olive oil (for sauce)
- 1 medium onion (finely chopped)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes (or to taste)
- 14 oz (400 g) canned crushed tomatoes
- 1 tsp sugar
- Salt and black pepper (to taste)
- 4 large eggs
- 3 oz (85 g) feta cheese (crumbled)
- 2 tbsp chopped fresh parsley
- 1 lemon wedge (for serving)
- Semolina crisps: 1/2 cup fine semolina
- Semolina crisps: 2 tbsp olive oil (for crisps)
- Semolina crisps: pinch of salt
Instructions
- Make semolina crisps: in a small bowl mix 1/2 cup semolina, 2 tbsp olive oil and a pinch of salt into a crumbly, slightly damp paste. Heat a nonstick skillet over medium and spread half the mixture thinly into a 4–5 inch round; press down firmly. Cook 2–3 minutes until the underside is golden, flip carefully and cook another 2 minutes until crisp. Repeat with remaining mixture, then break rounds into shards and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper and sauté 6–8 minutes until softened and starting to brown.
- Add minced garlic, smoked paprika, cumin and red pepper flakes and cook 30–60 seconds until fragrant, stirring so the spices don’t burn.
- Stir in the crushed tomatoes and 1 tsp sugar. Reduce heat to medium-low and simmer 8–10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Make four shallow wells in the tomato sauce and crack one egg into each well. Sprinkle the crumbled feta evenly over the sauce and around the eggs.
- Cover the skillet and cook 6–9 minutes, checking at 6 minutes for runny yolks; cook longer if you prefer firmer yolks. Remove the lid when eggs are set to your liking.
- Sprinkle chopped parsley over the top and squeeze the lemon wedge across the dish just before serving for brightness.
- Serve the shakshuka straight from the skillet with semolina crisps for scooping and additional crusty bread if desired.
Tips or Variations
- Swap feta for goat cheese for a creamier tang, or add chopped spinach to the sauce for extra greens.
- To make larger crisps, spread the semolina mixture thinner and cook a bit longer for extra crunch.