One-Skillet Smoky Shakshuka with Warm Pita Step-by-step instructions

Before you start

Before you start, dice the onion and red bell pepper, mince the garlic, and measure out the spices and tomatoes. Crumble the feta and pick the cilantro leaves.

Have the eggs at room temperature if possible, as they will cook more evenly. Set a lid for the skillet within reach. Warm the pita just before serving, either in a dry skillet or under the broiler, so it stays soft and pliable.

Instructions

Sauté and Simmer

1. 1Sauté the aromatics
   Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic, ground cumin, and smoked paprika, and cook until fragrant, about 1 minute.
   Look for The onions turn translucent and the spices become aromatic.
   Tip Do not let the garlic burn; stir constantly once added.
2. 2Simmer the tomato sauce
   Pour in the crushed tomatoes and stir to combine. Bring the sauce to a simmer, then reduce the heat to low and let it bubble gently, uncovered, until thickened, about 6 minutes. Stir occasionally to prevent sticking.
   Look for The sauce deepens in color and thickens to a spoonable consistency.
   Tip Simmering slowly concentrates the flavors; do not rush.

After this phase, the sauce should be thick, fragrant, and deeply red. The onions and peppers will have softened into the sauce, and the spices will have infused everything with a warm, smoky aroma.

The sauce should coat the back of a spoon and hold a slight mound when stirred. If it looks too thin, let it simmer for another minute or two.

Crack and Cook

3. 3Make wells and add eggs
   Using the back of a spoon, create four evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper if desired, but do not stir.
   Look for The whites stay separate from the sauce, forming neat pockets.
   Tip For even cooking, space the wells at least 2 inches apart.
4. 4Cover and cook
   Cover the skillet with a lid and cook over low heat until the egg whites are set and the yolks are still glossy, about 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
   Look for The whites are opaque and firm, while the yolks remain shiny and soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Peek under the lid occasionally; steam helps set the whites evenly.

The eggs should be nestled into the sauce, with the whites set and the yolks still glossy. The sauce should be bubbling gently around the edges. Lift the lid carefully to avoid steam burns. If the whites are still translucent, cover and cook for another minute. The yolks should feel soft when gently pressed.

Finish and Serve

5. 5Finish and serve
   Remove the skillet from the heat. Sprinkle the crumbled feta and fresh cilantro over the top. Serve immediately with warm charred pita bread for scooping.
   Look for The feta softens slightly and the cilantro brightens the dish.
   Tip Char the pita over an open flame or in a dry skillet for extra smokiness.

The finished dish should look vibrant, with the feta softened into creamy pockets and the cilantro adding fresh green contrast. The sauce should be thick enough to cling to the pita. Serve immediately, while the eggs are still warm and the sauce is bubbling. The pita should be warm and slightly charred.

Common mistakes

One common mistake is simmering the sauce too vigorously, which can cause it to splatter and reduce too quickly. Keep the heat low once the tomatoes are in.

Another is cracking the eggs too close to the edge of the skillet, where they may slide into the sauce and cook unevenly. Finally, resist the urge to stir the eggs once they are in the pan—this will break the yolks and create a scrambled mess.

How to tell it’s done

The shakshuka is done when the egg whites are fully set and opaque, and the yolks are still glossy and slightly soft. If you prefer firmer yolks, cook for another minute or two, but do not overcook or the yolks will become chalky.

The sauce should be thick enough to hold its shape when you drag a spoon through it. If you are unsure, insert a knife into the white—it should come out clean.

• Egg dishes: 160°F (71°C) in the thickest part