Shakshuka with Homemade Red Zhug

A Middle Eastern breakfast dish featuring eggs poached in spiced tomato sauce, enhanced with fiery homemade red zhug pepper paste

28 ingredients•Prep: 30 mins•Cook: 30 mins
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hwoo.lee•

August 15, 2025

Ingredients (28)

For the Red Zhug

For the Shakshuka

Instructions

Make the Red Zhug (Can be made 2 weeks ahead)

  1. Toast whole spices (paprika (4 tsp), turmeric (1 tsp), cloves (¼ tsp), cardamom (1 tsp), cumin (½ tsp)) in dry pan over low heat for 3 minutes, tossing occasionally

  2. Grind toasted spices in spice grinder until fine

  3. Heat oil (1 cup) in large saucepan over high heat

  4. Add red bell peppers (2 large) and fresno chilies (8), stir continuously for 10 minutes until peppers blister and darken

  5. Remove peppers (2 large) and chilies (8), let oil (1 cup) cool

  6. Transfer peppers (2 large), chilies (8), and all spices to food processor with salt (2 tsp), garlic (3 cloves), and lemon juice (4 tsp)

  7. Blend until chunky puree forms

  8. Let cool, then stir in cilantro (2 Tbsp)

  9. Store in airtight container for up to 2 weeks

Make the Shakshuka

  1. Heat grapeseed oil (1 Tbsp) and garlic (1 clove) in 8-inch pan over high heat until garlic sizzles

  2. Add onions (½ small) and stir frequently until browned

  3. Add cumin (¼ tsp) and coriander (½ tsp), stir to coat

  4. Add tomato juice (¾ cup), dehydrated peppers (1 ½), salt (½ tsp), water (½ cup), and 2-3 tbsp red zhug (2–3 Tbsp)

  5. Stir to combine and bring to boil, then reduce to simmer

  6. Crack 2 eggs (2) on top and sprinkle with maldon salt (to taste)

  7. Cook 4-6 minutes until sauce thickens, then reduce to low heat

  8. Cook 1-2 minutes until egg (2) whites are set

Alternative Oven Method

  1. Transfer pan to 350 °F oven for 15-20 minutes until eggs (2) are set

Finishing and Serving

  1. Remove from heat and drizzle with olive oil (1 tsp)

  2. Garnish with parsley (10 leaves), mint (10 leaves), and maldon flake salt (to taste)

  3. Serve immediately with sourdough bread, pita, or any preferred carbs

Notes

The key to this shakshuka is the homemade red zhug, which adds incredible depth and heat. You can adjust the spice level by using more or less zhug in the final dish. The dehydrated red peppers can be substituted with fresh bell peppers if needed.

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