Shakshuka
========= 2026-03-16 *


Inspired by: Shakshuka

Comment: Shakshuka can be prepared in a pan large enough to hold the eggs on top of the tomato sauce, or, once the sauce is cooked, it can be divided among three individual ovenproof dishes — in which case, if the dishes are spacious enough, you can place two medium-sized eggs in each. This is the method I chose. For the chilies, several options:
- 1 or 2 red chilies
- 1 or 2 teaspoons of Aleppo pepper
- 2 or 3 chipotle in adobo
In all three cases, it's best to add them slowly so as not to over-spice the shakshuka. Although Mexican, chipotle seem like a good option, since they are smoked jalapenos, and the recipe calls for smoked paprika.
For the eggs, it's almost impossible to cook the white and keep the yolk runny. In fact, after several attempts, when the white starts to turn opaque, the yolk solidifies at the same time...

Serves 3

Ingredients:
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1 kg tomatoes
1 large or 2 small onions
3+ cloves garlic
1 large red bell pepper
300 g spinach leaves
1 or 2 red chilies or jalapenos (to taste - see text)
1 tbsp harissa (optional) or 1 tsp red wine vinegar
1 tsp smoked or sweet paprika or both
1 tsp crushed caraway seeds
1/2+ tsp ground cumin
2 tbsp tomato puree
1 good pinch of sugar

6 medium eggs
120 g crumbled feta cheese for serving
EVOO
S + P

Preparation :
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Wash and trim the spinach.

Spin-dry the spinach and briefly wilt it in a pan with a little extra virgin olive oil and a pinch of salt. Do not cook it completely; it will finish cooking in the tomato sauce. Set aside.

Slice the onion. Crush the garlic cloves (or slice them).
Slice the bell pepper into short strips, and finely chop the chili pepper after removing the seeds.
Seed the tomatoes and slice them.

In a large sauté pan, sweat the onion with a little extra virgin olive oil and a pinch of salt. Add the garlic, bell pepper, chili peppers, and tomatoes.
When it starts to reduce, add the harissa, tomato purée, and a generous pinch of sugar. Add a good pinch of salt and pepper, then simmer, partially covered, stirring occasionally, for about 20 minutes.

Preheat the oven to 180°C (375°F).

Add all the spices, mix well, and cook, covered, for a few more minutes.

Check the seasoning and spiciness; if necessary, add a little Aleppo pepper or another spice.

Divide the mixture between 3 small baking dishes.

Using a tablespoon, make two wells in each dish and crack an egg into each.

Season the eggs with pepper and a little salt, then bake for 15 to 20 minutes, checking the whites for doneness.

Serve with crumbled feta cheese and crusty bread.