Egyptian-Style Shakshouka with Cumin and Green Peppers

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A beloved Egyptian breakfast of eggs poached in a fragrant tomato and green pepper sauce built on warm cumin and coriander, then finished with salty white cheese and fresh herbs. Served straight from the skillet with torn flatbread for scooping up runny yolks.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 12 gSugar
• 20 gProtein
• 880 mgSodium
• 720 mgPotassium
• 200 mgCalcium
• 4.5 mgIron
• 55 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the vegetable-tomato sauce

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, diced into 1/2-inch pieces
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/2 cup water
• 1 tsp kosher salt

For the spice blend

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar

For finishing and serving

• 6 large eggs, chilled
• 1/2 cup crumbled feta or domiati cheese
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh dill
• 4 pieces warm baladi bread or pita, for serving

Directions

1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and just turning golden.
2. Add the diced green bell pepper and cook for another 4-5 minutes, stirring occasionally, until the edges soften and pick up light char spots.
3. Stir in the minced garlic, cumin, coriander, paprika, cayenne, and black pepper. Cook for 45 seconds until very fragrant, keeping the spices moving so they do not burn.
4. Add the tomato paste and stir to coat the vegetables for 2 minutes. Pour in the crushed tomatoes and water, then season with salt and sugar. Simmer uncovered for 12-15 minutes, stirring now and then, until the sauce has thickened enough to mound on a spoon and a thin layer of red oil pools at the edges.
5. Taste and adjust salt or heat. Using the back of a spoon, make 6 evenly spaced wells in the sauce. Crack one egg into each well, keeping the yolks intact.
6. Sprinkle the crumbled feta in the spaces between the eggs (not on top of the yolks). Cover the skillet and cook over medium-low heat for 6-8 minutes, until the egg whites are completely set but the yolks still look glossy and slightly jammy.
7. Remove from the heat, scatter the parsley and dill over the top, and let the skillet rest uncovered for 2 minutes to finish setting the tops of the eggs.
8. Serve the dish straight from the skillet at the table with warm baladi bread for tearing and dipping into the sauce and soft yolks.

Cook’s Notes

• A cast-iron skillet holds heat evenly and helps the sauce develop the slight char that defines the Egyptian version – keep it medium to avoid scorching the spices.
• If you cannot find domiati, the traditional brined white cheese, a salty Greek-style feta is the closest substitute; rinse it briefly to control the salt.
• The sauce must be thick before the eggs go in or the whites will spread and lose their defined wells – if it looks loose, simmer a few extra minutes.
• For a more pungent, traditional flavor, stir 1 minced pickled green chili or jalapeño into the sauce with the garlic.
• Cook covered only until the whites are opaque; peeking too early lets steam escape and leaves the tops underdone.
• Leftover sauce keeps for 3 days refrigerated and tastes even better the next morning reheated with fresh eggs.

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