Summer Shakshuka with Fresh Stewed Tomatoes: A Vibrant Middle Eastern Brunch Perfect for Peak Season

Summer Shakshuka

Yield: 5 portions

This vibrant Middle Eastern dish celebrates the peak of summer with fresh stewed tomatoes and perfectly cooked eggs nestled in a rich, spiced sauce. The combination of smoky harissa, aromatic spices, and creamy eggs creates a satisfying meal perfect for brunch or dinner.

Ingredients

For the sauce:

• 1 cup yellow onion, diced

• ½ cup red bell pepper, diced (substitute with nardello chiles when in season)

• 2 tablespoons garlic, minced

• ¾ teaspoon paprika

• ¾ teaspoon ground cumin

• ½ teaspoon ground coriander

• 1½ teaspoons Calabrian chile paste

• 2½ cups fresh stewed tomatoes with liquid, roughly chopped

• 3 tablespoons harissa paste

• ¼ cup olive oil

• Salt and pepper to taste

For serving:

• 5 large eggs

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh cilantro, chopped

• Crumbled feta cheese (optional)

• Warm pita bread or crusty bread

Method

Prepare the sauce: Preheat your oven to 375°F (190°C). Heat a large, oven-safe skillet or cast-iron pan over medium heat. Sauté the onions and bell pepper until softened and translucent, about 8-10 minutes.

Add the minced garlic, paprika, coriander, and cumin to the pan. Cook over low heat for 5 minutes, stirring frequently to prevent burning and allow the spices to bloom.

Stir in the Calabrian chile paste, stewed tomatoes, and harissa paste. Bring the mixture to a gentle simmer and cook for 30 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Remove from heat and stir in the olive oil. Season with salt and pepper to taste.

Add the eggs: Using a spoon, create 5 small wells in the sauce, spacing them evenly around the pan. Crack each egg into a small bowl first, then gently pour into each well. The eggs should sit nestled in the sauce but not be completely covered.

Finish in the oven: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny. For firmer yolks, bake an additional 2-3 minutes.

Serve: Remove from oven and immediately garnish with fresh parsley, cilantro, and crumbled feta cheese if using. Serve directly from the pan with warm pita bread or crusty bread for dipping.

Chef's Note

For the best results, prepare fresh stewed tomatoes when summer tomatoes are at their peak. Simply core and roughly chop ripe tomatoes, then cook them down with a pinch of salt until they release their juices and soften. This stewed tomato base can be prepared in batches and stored in the refrigerator for up to a week or frozen for later use.

The key to perfect shakshuka eggs is timing - you want the whites fully set but the yolks still creamy to mix into the sauce. If you prefer a stovetop method, cover the pan with a lid after adding the eggs and cook over low heat for 8-10 minutes instead of using the oven.