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Shakshuka, a North African-born dish that consists

of eggs cooked in a stewy blend of tomatoes, is a

one-pot wonder and a quick, crowd-pleasing brunch

dish. You can make the tomato base well ahead of

time and add the eggs right before you’re ready to

serve. Shakshuka is also open to many variations;

you can add browned merguez (see page 117) or

chorizo, play around with other spices, stir in some

harissa, or add crumbled feta. Just don’t forget some

crusty bread for sopping everything up.


2 tbsps Olive Oil

1/2 medium Onion, Thinly sliced

3 clove Garlic, Minced

1 pinch Fine Sea Salt

1 medium Red Bell Pepper, Cut into medium dice

1/2 tsps Cumin Seeds, Ground

1/2 tsps Cayenne Pepper

1 cans Crushed Tomatoes, Preferably San Marzano

4 large Eggs

1 pinch Fine Sea Salt

2 tbsps Cilantro, Roughly chopped

2 tbsps Parsley, Roughly chopped

4 slice Toasted or Grilled Bread, for serving


Make the tomato base: Heat a medium saucepan over medium-low heat. Add the olive oil, onion, and garlic. Season with salt and cook until translucent, about 4 minutes. Add the bell pepper and cook until the peppers have softened, 3 to 4 minutes. Add the cumin, cayenne, and tomatoes. Season with salt and bring to a simmer. Cook until the sauce has thickened and the peppers are very tender, 10 to 12 minutes. (The tomato base can be made up to 3 days in advance; refrigerate until ready to use.)

Make the shakshuka: Preheat the oven to 350°F.

In a 10-inch ovenproof skillet, bring the tomato base to a simmer. Crack in the eggs, one at a time, spacing them apart so they are not touching. Season the eggs with salt. Continue cooking, uncovered, for 5 minutes. Transfer the pan to the oven and bake until the egg whites are firm and the yolk is still only partially cooked, about 10 minutes.

Garnish the shakshuka with the chopped herbs and serve with a side of toasted or grilled bread.

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