My 30-minute homemade Shakshouka recipe is the ultimate one-skillet breakfast, lunch, or dinner. The vegetarian meal is incredible on its own, and only gets better when you scoop it up inside warm, fluffy pita bread.
Tear half of 1 pita into pieces and add to a food processor. Cut all remaining pita into wedges and set aside for serving (place in a 200-degree oven to warm if desired).
To the food processor with the pita pieces, add tomatoes and half (1 1/2 cups or 12 ounces) of the roasted red peppers. Process until smooth, about 1 to 2 minutes. Chop remaining red peppers into 1/4-inch pieces and set aside.
In a 12-inch skillet over medium heat, heat oil until shimmering. Add garlic and jalapeños and cook until softened, about 1 to 2 minutes. Stir in harissa paste, tomato paste, coriander, smoked paprika, cumin, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until mixture is darkened and rust-colored, about 1 to 2 minutes.
Stir in the tomato-pepper mixture (be careful; the mixture may splatter) and reserved red peppers and bring to a simmer. Reduce heat to low and simmer until thickened, about 10 to 12 minutes, stirring occasionally.
Remove skillet from heat. Using the back of a spoon, make 6 indentations in the sauce. Crack one egg into a small bowl and slowly pour into one of the indentations. Repeat with remaining eggs.
Spoon some of the sauce over the egg whites. Return to heat, cover, and cook until egg whites are set and yolks are soft, about 4 to 5 minutes. Remove from heat and garnish with cilantro, feta, and olives. Serve immediately with pita bread.
Pita bread: Find this at the bakery section of your supermarket, or if you have time, mix up a batch of Homemade Pita Bread or Pita Chips. Whether you opt for purchased or from-scratch pita, warm them in the oven or brush with olive oil and grill until the pita are just beginning to get toasty.
Roasted red peppers: You have my full permission to use jarred roasted red peppers. But if you're feeling ambitious, go forth and roast peppers yourself.
Jalapeño peppers: Bring the heat by adding the seeds from the jalapeños to the sauce, and use 2 jalapeños instead of 1. Or omit the jalapeños entirely for a mild Shakshouka.
Red harissa paste: Harissa is a dried chili paste from Tunisia made with garlic, spices, and olive oil. Again, scale back or omit this if you prefer a milder Shakshouka.
Smoked paprika: The smoky layer of flavor this lends is key, in my opinion, but in a pinch, substitute sweet paprika.
Zhoug: Shakshouka is often served with a green spicy garlic sauce called zhoug. You can find this pre-made at many supermarkets, including Trader Joe's. Or for about 1 cup of homemade zhoug, to a food processor add 2 cups cilantro leaves and stems (1 bunch), 4 stemmed Thai chiles, 3 peeled garlic cloves, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. Process until smooth, about 30 seconds. Transfer to a small bowl and stir in 1/2 cup oil. Refrigerate leftovers in an airtight container up to 2 weeks. Bring to room temperature before serving.
Yield: My homemade Shakshoua recipe makes six servings, each with 1 egg and a generous scoop of the tomato mixture. Please heartier appetites by cracking in enough eggs for 2 per person, or add other side dishes beyond the pita, such as Roasted Eggplant Dip or Hummus with Za'atar Butter.
Storage: Store leftovers covered in the refrigerator for up to 4 days.