Spicy, Jammy Shakshuka with Tangy Yogurt
Spicy, Jammy Shakshuka with Tangy Yogurt
Ingredients
For the Shakshuka
- 1/4 cup extra virgin olive oil
- 1 yellow onion, large, chopped
- 1 red bell pepper, large, chopped
- 4 garlic cloves, minced
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 anchovy fillets, packed in oil, drained and minced
- 1 tablespoon capers, drained
- 1 can diced tomatoes, 28 ounce
- 1 teaspoon flaky sea salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
- 4 large eggs
For the Preserved Lemon Yogurt
- 1 1/2 cups whole milk plain yogurt
- 1/2 preserved lemon, rind only, finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
Instructions
- 1
Get ready to make some magic. Heat 1/4 cup of olive oil in a large (10 to 12 inch) high-sided skillet or braiser over medium heat. Don't be shy with the olive oil. Add the chopped yellow onion and red bell pepper. Cook until softened, about 8 to 10 minutes, stirring occasionally. You want them tender, not browned.
⏱️ 10 min - 2
Next, it's time to build those punchy flavors. Stir in the minced garlic, harissa paste, ground cumin, smoked paprika, red pepper flakes, tomato paste, minced anchovy fillets, and drained capers. Cook for another 2 minutes, stirring constantly until fragrant and the tomato paste darkens slightly. This little step is key for deep flavor.
⏱️ 2 min - 3
Pour in those glorious diced tomatoes (undrained!). Add 1 teaspoon of flaky sea salt and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away gently for about 15 to 20 minutes, stirring every now and then, until the sauce has thickened nicely and the flavors have melded into something truly special.
⏱️ 20 min - 4
Now for the star of the show: the eggs! Using the back of a spoon, create 4 small wells in the hot tomato sauce. Carefully crack each large egg directly into a well. Cover the skillet and let them gently poach for about 5 to 8 minutes, or until the whites are just set and the yolks are still wonderfully jammy. Keep an eye on them; you want those yolks runny!
⏱️ 8 min - 5
While your shakshuka is doing its thing, let's whip up that preserved lemon yogurt. In a small bowl, combine the 1 1/2 cups of whole milk plain yogurt, finely minced preserved lemon rind, 1 tablespoon of fresh lemon juice, and 2 tablespoons of extra virgin olive oil. Stir well to combine. This is where the tang comes in. Stir in the roughly chopped fresh cilantro, parsley, and dill. Taste it – does it need more salt? More lemon? Adjust to your liking.
⏱️ 5 min - 6
Once the eggs are perfect, slide that skillet right onto the table (use a trivet!). Dollop generous spoonfuls of the preserved lemon yogurt over the top of the shakshuka. Finish with a final flourish of those fresh herbs and a good drizzle of olive oil, plus a sprinkle of flaky sea salt. This is truly a one-pan wonder that tastes way more complex than the effort involved. It's also pretty darn good cold the next day, if you have any left!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy, Jammy Shakshuka with Tangy Yogurt
Ingredients
For the Shakshuka
- 1/4 cup extra virgin olive oil
- 1 yellow onion, large, chopped
- 1 red bell pepper, large, chopped
- 4 garlic cloves, minced
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 anchovy fillets, packed in oil, drained and minced
- 1 tablespoon capers, drained
- 1 can diced tomatoes, 28 ounce
- 1 teaspoon flaky sea salt, plus more for finishing
- 1/2 teaspoon black pepper, freshly ground
- 4 large eggs
For the Preserved Lemon Yogurt
- 1 1/2 cups whole milk plain yogurt
- 1/2 preserved lemon, rind only, finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
Instructions
- 1
Get ready to make some magic. Heat 1/4 cup of olive oil in a large (10 to 12 inch) high-sided skillet or braiser over medium heat. Don't be shy with the olive oil. Add the chopped yellow onion and red bell pepper. Cook until softened, about 8 to 10 minutes, stirring occasionally. You want them tender, not browned.
⏱️ 10 min - 2
Next, it's time to build those punchy flavors. Stir in the minced garlic, harissa paste, ground cumin, smoked paprika, red pepper flakes, tomato paste, minced anchovy fillets, and drained capers. Cook for another 2 minutes, stirring constantly until fragrant and the tomato paste darkens slightly. This little step is key for deep flavor.
⏱️ 2 min - 3
Pour in those glorious diced tomatoes (undrained!). Add 1 teaspoon of flaky sea salt and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away gently for about 15 to 20 minutes, stirring every now and then, until the sauce has thickened nicely and the flavors have melded into something truly special.
⏱️ 20 min - 4
Now for the star of the show: the eggs! Using the back of a spoon, create 4 small wells in the hot tomato sauce. Carefully crack each large egg directly into a well. Cover the skillet and let them gently poach for about 5 to 8 minutes, or until the whites are just set and the yolks are still wonderfully jammy. Keep an eye on them; you want those yolks runny!
⏱️ 8 min - 5
While your shakshuka is doing its thing, let's whip up that preserved lemon yogurt. In a small bowl, combine the 1 1/2 cups of whole milk plain yogurt, finely minced preserved lemon rind, 1 tablespoon of fresh lemon juice, and 2 tablespoons of extra virgin olive oil. Stir well to combine. This is where the tang comes in. Stir in the roughly chopped fresh cilantro, parsley, and dill. Taste it – does it need more salt? More lemon? Adjust to your liking.
⏱️ 5 min - 6
Once the eggs are perfect, slide that skillet right onto the table (use a trivet!). Dollop generous spoonfuls of the preserved lemon yogurt over the top of the shakshuka. Finish with a final flourish of those fresh herbs and a good drizzle of olive oil, plus a sprinkle of flaky sea salt. This is truly a one-pan wonder that tastes way more complex than the effort involved. It's also pretty darn good cold the next day, if you have any left!
⏱️ 2 min