Ingredients
Shakshuka (tomato-egg skillet)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper , finely chopped (optional)
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp ground coriander (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1–2 tsp lemon juice (to brighten the sauce)
- 6 large eggs
- 2 tbsp chopped fresh parsley or cilantro (optional, for finishing)
Quick lemony hummus (no-cook shortcut)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/3 cup tahini
- 2–3 tbsp fresh lemon juice (start with 2 tbsp)
- 1 small garlic clove
- 1/2 tsp kosher salt, plus more to taste
- 2–4 tbsp cold water (as needed for a smooth texture)
- 2 tbsp extra-virgin olive oil
Falafel-style bites (pan-fried or baked)
- 1 (15 oz) can chickpeas, drained and rinsed (about 1 3/4 cups)
- 1/2 small onion, grated or very finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley (or cilantro)
- 1 tsp ground cumin
- 1/2 tsp ground coriander (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 2 tbsp all-purpose flour (or chickpea flour)
- 1/2–1 tsp lemon zest or 1 tbsp lemon juice
- 2–3 tbsp olive oil (for baking option)
- For pan-frying only: about 1 1/2 inches neutral oil (canola/vegetable), for shallow-frying
To serve
- 1–2 pita breads, warmed
- Cherry tomatoes, halved
- Optional: plain yogurt or yogurt-style sauce, for a drizzle
- Optional: extra chopped parsley/cilantro
Method
Recipe by Heather Schiefelbein.
- Make the quick lemony hummus. In a food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Process, scraping down as needed, adding cold water 1 tbsp at a time until smooth and spreadable. Taste and adjust with more lemon juice and salt if you like. Spoon into a bowl and drizzle with olive oil.
- Start the shakshuka sauce. Heat olive oil in a large skillet over medium heat. Add onion (and bell pepper, if using) and cook until softened, 6–8 minutes. Stir in garlic and cook 30 seconds.
- Season and simmer. Add cumin, paprika, coriander (if using), salt, and pepper. Stir for about 30 seconds until fragrant. Pour in crushed tomatoes and tomato paste. Simmer, stirring occasionally, until thickened and bubbling, 10–15 minutes. Stir in 1–2 tsp lemon juice. Reduce heat to medium-low.
- Poach/set the eggs. Use the back of a spoon to make small wells in the sauce. Crack one egg at a time into a small bowl, then slide into a well. Repeat with remaining eggs. Cover and cook until whites are set and yolks are as you like: Jammy yolks: about 4–6 minutes More set yolks: about 7–9 minutes You want the eggs to look firm around the edges; whites should not look runny.
- Make falafel-style bites (pan-fry method for crisp outside). Meanwhile, pulse chickpeas, grated onion, garlic, parsley/cilantro, cumin, coriander (if using), salt, pepper, baking powder, flour, and lemon zest (or juice) in a food processor until it holds together but still has texture (think coarse paste). Shape into small patties or bite-size balls, about 1 1/2 to 2 tablespoons each. Heat a thin layer of oil in a skillet over medium heat (for shallow-frying). Carefully add bites and cook until deeply golden, 3–4 minutes per side. Cook through—no raw floury center. Drain on a paper towel-lined plate.
- Falafel-style bites (baked option for easier cleanup). Preheat oven to 425°F . Line a baking sheet with parchment. Shape the same way, then lightly brush bites with olive oil. Bake 10 minutes, flip, and bake 8–12 minutes more until crisped and browned. If they feel soft, give them a couple more minutes—crisping happens as they cool slightly.
- Warm the pita. Warm pita in a dry skillet for 30–45 seconds per side or wrap and heat in the oven while you finish cooking the eggs and falafel-style bites.
- Plate. Spoon shakshuka onto plates (with eggs nestled in). Add a generous hummus swipe (or dollops) next to it. Serve falafel-style bites on the side. Garnish with cherry tomatoes and, if using, a light yogurt-style drizzle and fresh herbs. Serve warm pita for scooping.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For food safety, cook eggs until the whites and yolks are firm. Use pasteurized eggs if deliberately serving a softer center; people at higher risk should choose fully cooked eggs.
Egg timing matters: If your sauce is bubbling hard, reduce heat slightly before adding eggs so the yolks don’t overcook. Make it spice-friendly: Add a pinch of cayenne or hot paprika to the shakshuka if you like heat. Texture check for falafel-style bites: The mixture should hold together when pressed. If it’s too loose, add 1–2 teaspoons more flour. Swap the hummus base: No tahini? Use 1/4 cup creamy peanut butter or sunflower seed butter (flavor will change, but it will still be spreadable).