Shakshuka with Crispy Tomato Oil and Fresh Herbs
Ingredients
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1 can (28 oz)canned whole tomatoes
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- ·sea salt
- ·black pepper
- 4 largeeggs
- ·fresh cilantro
- ·fresh parsley
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Roughly chop a small handful each of fresh cilantro and parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium. Add garlic and cook 1 minute until fragrant.
- 02
Pour in canned tomatoes (crush with your hands as you go), then add cumin, paprika, and red pepper flakes. Stir well and season with salt and pepper.
- 03
Simmer 8–10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- 04
Make 4 shallow wells in the sauce with the back of a spoon. Crack 1 egg into each well.
- 05
Cover the skillet and simmer 4–6 minutes until egg whites are set but yolks are still runny.
- 06
While eggs cook, warm remaining 1 tablespoon olive oil in a small pan over medium-high. Once shimmering, pour over the top of the shakshuka as a finishing drizzle.
- 07
Remove from heat. Squeeze lemon juice over the top, scatter cilantro and parsley generously, and season with a final pinch of salt and pepper. Serve in the skillet with crusty bread for dipping.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dollop of Greek yogurt swirled in just before serving adds cooling tang and richness. Fresh mint is also lovely scattered on top alongside the cilantro.
Shakshuka works best with stale or crusty bread for scooping. Leftovers keep covered in the fridge for 2 days and reheat gently on the stovetop.