This family-style dish is the ultimate symbol of togetherness. Something so simple as sharing a meal with loved ones — and eating from the same dish — can be a powerful form of connection. When I helped open a restaurant in Lahore, Pakistan, in 2023, the team prepared the staff meals together — we’d take quick stock of leftover ingredients and churn out a few delicious platters of food to serve the brigade. It was a frenzied and chaotic affair, but I would jump at the opportunity to relive it again. It was fun and spirited and notably elevated by the knowingness that we lived, worked and cooked in solidarity.
Ingredients
- Olive Oil 2 Tbs
- Cumin Seeds 1 tsp
- Ground Coriander 1 tsp
- Onion 1, chopped
- Salt 1 tsp
- Black Pepper 1/2 tsp
- Garlic 3 cloves, finely chopped
- Thai Green or Red Chili Peppers 2, thinly sliced
- Red Bell Pepper 1, seeded, deveined & chopped
- Curry Powder 1 Tbs
- Smoked Paprika 1 1/2 tsp
- Tomato Sauce 3 cups
- Sugar 1 tsp
- Spinach roughly chopped, 1 cup
- Lemon Juice 2 tsp
- Eggs 6
- Crumbled Feta for garnish
- Sliced Scallions for garnish
Cilantro Pesto
- Cilantro chopped, 1 cup, packed
- Basil Leaves 3/4 cup
- Garlic 2 cloves, finely chopped
- Pine Nuts 2 Tbs
- Parmigiano-Reggiano grated, 1/3 cup
- Olive Oil 1/3 cup
- Fresh Lemon Juice 2 Tbs
- Salt 3/4 tsp
Cook It
- Make the pesto: Combine all ingredients in a food processor and blend to desired consistency.
- Heat oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and fry for 1 minute, until fragrant. Add onion, salt and pepper and sauté for 3–4 minutes, until onion is lightly brown. Reduce heat to medium-low, then add garlic, chili peppers, bell pepper, curry powder and smoked paprika. Mix well.
- Add the tomato sauce, sugar and 3/4 cup water. Gently simmer for 10–15 minutes, until sauce has reduced and thickened.
- Fold in spinach and lemon juice. Using the back of a spoon, create 6 divots in the sauce.
- Crack eggs into each space, cover and steam for 5–8 minutes, depending on your desired doneness.
- Remove shakshuka from the heat. Garnish with cilantro pesto, feta and scallions. Serve.
