Quick Shakshuka With Yogurt

Shakshuka might be the ultimate weeknight pantry meal or leisurely Sunday brunch. The North African—some sources say specifically Tunisian—egg dish (also a staple in Israel) is infinitely riffable. There are versions loaded with roasted veggies, greens, or chorizo; those with chickpeas tossed into a spicy tomato mixture; and recipes finished with crumbled feta cheese, to name a few. Of this particular rendition, one commenter proclaims, “I will never make another shakshuka. This is perfection.” We agree.

The base uses spice-infused olive oil, roasted red bell peppers from a jar, and whole canned tomatoes. Avoid canned diced tomatoes here; the product often contains ingredients meant to help the tomatoes retain their shape—not ideal. Want to use fresh tomatoes in summer? Go for it. You’ll need 28 oz.; grate them into a bowl, discard the skins, and proceed with the recipe as written. If you like a little heat, add a pinch of crushed red pepper flakes or hot smoked paprika to the tomato mixture.

The trickiest part of any shakshuka recipe is getting the eggs cooked so the yolks are still jammy when the egg whites are set. While some recipes require an oven, we find sticking to a streamlined stovetop method easier. Starting with room-temperature eggs is key, so soak them in hot water for a few minutes if they’re cold from the fridge. If you want to add an extra egg or two, grab a medium-large skillet so there’s room for the eggs to cook without touching.

The yogurt, mint, and crispy seed/garlic/shallot garnish make this shakshuka recipe a real standout, so don’t skip them. If you’re one of those “can’t do mint with savory” people, swap in cilantro or basil. Serve with rice, pita, or sourdough to sop up all that glorious sauce.