Shakshuka with Pasture-Raised Eggs & Avocado
Equipment
- Large, deep sauté pan or cast-iron skillet with lid
- Wooden spoon
- Cutting board + knife
- Measuring spoons/cups
Ingredients
- 2 Tbsp olive oil
- 1 large onion diced (about 2 cups)
- 1 each 12 ounce jar of roasted red peppers diced
- 4 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp chili powder adjust to taste
- 1/8 tsp ground cinnamon optional, for warmth
- 1 28-oz can crushed tomatoes (or about 3 1/2 cups fresh ripe tomatoes, chopped)
- 1 tsp salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 4 –8 pasture-raised eggs depending on pan size and servings
- 1 ripe avocado sliced or diced
- 1/2 cup fresh parsley or cilantro chopped (for garnish)
- Optional add-on: feta cheese crumbles warm bread or pita for serving
Instructions
- Toast the spices: Heat olive oil in a large skillet over medium heat. Add cumin, paprika, chili powder, and cinnamon (if using). Stir for about 30 seconds until fragrant—this step blooms the spices and infuses the oil.
- Make the sofrito: Add onion, peppers, and a pinch of salt. Cook 8–10 minutes, stirring occasionally, until softened and slightly caramelized. Add garlic and cook for another minute.
- Build the sauce: Stir in tomatoes, salt, and pepper. Simmer uncovered for 10–12 minutes until thickened and flavors meld. (At this point, you can cool and refrigerate the sauce for up to 3 days—reheat when ready to serve.)
- Poach the eggs: Make small wells in the sauce with a spoon and gently crack eggs into each. Cover the skillet and cook 6–8 minutes, or until whites are set and yolks are still soft (cook longer if you prefer firmer yolks).
- Finish & serve: Remove from heat, scatter avocado over the top, and sprinkle with fresh herbs. Add feta if desired. Serve hot with crusty bread or warm pita for dipping.
Notes
Make Ahead & Storage
- Sofrito base can be made up to 3 days ahead. Cool, cover, and refrigerate. Reheat gently, then add eggs when ready.
- Leftovers (with eggs already poached) keep 1–2 days refrigerated, though yolks will firm up when reheated.
- Toasting ground spices in oil first is key. Heat activates fat-soluble flavor compounds, creating depth and complexity that raw spices won’t achieve. Think of it as layering flavor right from the start instead of just sprinkling on top at the end.
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