Southern Shakshuka

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Imagine a warm Southern morning, where the aroma of spices mingles with the freshness of garden-picked vegetables. This recipe blends the rich tradition of North African shakshuka, eggs poached in a spiced tomato sauce, with a little Southern hospitality. It’s a hearty, flavorful dish, perfect for a lazy weekend or a family brunch.

Ingredients

• Olive oil: 2 tablespoons, for sautéing
• 1 large onion, chopped
• 1–2 green bell peppers, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Pinch of red pepper flakes or cayenne (optional, for heat)
• 6 medium fresh tomatoes, chopped (or 1 28-oz can whole tomatoes with juices)
• 1/2 cup tomato sauce (omit if using canned tomatoes)
• 6 large eggs
• Fresh chopped parsley and mint, for garnish (optional)
• Feta cheese, crumbled, for serving (optional)
• Crusty bread or warm pita, for serving

Instructions

1. Build the base. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the bell pepper and cook until it starts to soften, then stir in the garlic and cook 1 minute more, until fragrant.
2. Bloom the spices. Sprinkle in the coriander, cumin, and paprika. Stir well to coat the vegetables and let them toast for about 30 seconds.
3. Simmer the sauce. Add the chopped tomatoes and tomato sauce. Reduce heat to low and simmer uncovered for about 15 minutes, until the tomatoes break down and the sauce thickens.
4. Add the eggs. Make six small wells in the sauce with the back of a spoon and crack an egg into each one, being careful not to break the yolks.
5. Poach. Cover the skillet and cook until the whites are set but the yolks are still runny, 5–7 minutes. Cook a few minutes longer for firmer yolks.
6. Finish and serve. Remove from heat, scatter parsley, mint, and feta over the top if using, and serve straight from the skillet with crusty bread or warm pita for scooping.

This dish brings a comforting blend of flavors that transports you to a Southern kitchen with an exotic twist of North African spice. It’s perfect for a weekend brunch with family or friends. The bell peppers and tomatoes here are the same ones we grow every year; check our bell pepper growing guide if you’d like to grow your own.