Shakshuka is maybe our favorite way to cook eggs. Partially because it is absolutely delicious, but also because it is really easy to scale up and cook for a crowd, like in this version that is baked in a casserole dish with 8 eggs.
Shakshuka most commonly appears as eggs that are cracked into a freshly made, slighlty spicy, tomato sauce. The eggs then cook and are served in the sauce. It is claimed by many cultures and its origins though the general consensus is that it was created by Arabic people in the northwest of Africa.
Now while you could simply use a great jar of tomato sauce (which we definitely do on busy weeknights), we find the that this sauce made with harissa and bell pepper, makes for a more substantial and flavorful base.
Though you could serve this for breakfast, brunch, lunch or dinner, the only thing requirement is that you serve it along with some warm bread or pita to sop up all the runny egg yolk and spicy sauce.
Editor's note: This recipe was update to add a video and more information about the dish in the introduction on August 8th, 2022.
extra-virgin olive oil
large onion, sliced
red bell peppers, sliced
cloves garlic, minced
(28-oz.) cans crushed tomatoes
(14.5-oz.) can diced tomatoes
harissa, (optional)
cumin
paprika
coriander
red pepper flakes
Kosher salt
Freshly ground black pepper
large eggs
crumbled feta
Freshly chopped parsley, for garnish
Sliced bread, for serving
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
