30 minutes
A hearty and flavorful dish combining aromatic spices, creamy white beans, and rich eggs perfect for any meal.
Coriander Seeds
teaspoons
Cumin Seeds
teaspoons
teaspoons
tablespoons
Bell Pepper, thinly sliced
each
Yellow Onion, thinly sliced
each
teaspoons
teaspoons
Diced Tomatoes, canned
0 oz
White Beans, drained and rinsed
0 oz
each
to taste
cups
Feta Cheese, crumbled
cups
1. Toast and Grind Spices
Toast the coriander, cumin, and fennel seeds in a dry skillet over medium heat for about 2 minutes. Transfer them to a plate to cool slightly before grinding them into a fine powder.
2. Cook Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced red bell pepper and yellow onion, and cook for approximately 14 minutes until they are beautifully charred. Stir occasionally to ensure even cooking.
3. Simmer Tomato Mixture
Stir in the ground spices, smoked paprika, sea salt, and diced tomatoes into the skillet with the vegetables. Simmer gently to let the flavors meld together into a thick sauce.
4. Add Beans and Eggs
Add the white beans to the skillet, distributing them evenly throughout the tomato mixture. Crack the eggs one at a time into the skillet, spacing them evenly apart. Cover and cook for 4 to 6 minutes, until the eggs are set to your liking.
5. Garnish and Serve
Garnish the shakshuka with freshly ground black pepper, parsley or cilantro leaves, and crumbled feta cheese. Serve immediately.
Opt for high-quality canned white beans or cook dried beans from scratch for enhanced flavor and texture, adding bay leaves, garlic, and onion for extra flavor during soaking and simmering.
Create small wells in the sauce for the eggs to help them poach evenly. Cover the pan with a lid to cook the whites thoroughly while keeping the yolks runny.
Sauté onions until caramelized, then add minced garlic and let it become fragrant. Patience in developing the base translates to depth in flavor for the shakshuka.
Use high-quality canned tomatoes, preferably San Marzano, and crush them by hand. Simmer the sauce until it thickens, adjusting salt and sugar to balance acidity.
Toast whole spices like cumin and coriander seeds before grinding to unlock intense flavors. Add smoked paprika or cayenne pepper cautiously to ensure spices complement the dish without overpowering.
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