Annatto-Coriander Shakshuka with Feta and Crusty Bread
Annatto-Coriander Shakshuka with Feta and Crusty Bread
Eggs poach gently in a brick-red tomato sauce that gets its character from toasted coriander, earthy annatto, and a steady hum of chili. It all comes together in one skillet in about 40 minutes, so it works for a lazy weekend brunch or a fast "breakfast for dinner" night.
What You'll Need
Most of the flavor comes from the spice blend, so toast the coriander seeds fresh if you can.
The Spice Blend
- 1 tbsp Organic Coriander Seeds
- 1 tsp Organic Annatto Powder
- 1 tsp Organic Red Chili Powder
- ½ tsp Organic Fenugreek Powder
- 1 tsp Organic Garlic Granules
- 1 tsp Organic Onion Granules
- ½ tsp freshly ground Organic Black Peppercorns
- 1 tsp Fine Ground Himalayan Pink Salt, plus more to taste
The Skillet
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp honey or sugar
- 6 large eggs
- 4 oz feta, crumbled
- ¼ cup chopped cilantro or parsley
- Lemon wedges
- Crusty bread or warm pita, for serving
- Extra black pepper for finishing (optional, but lovely)
Step by Step
Toast the coriander
Toast the coriander seeds in a dry 12-inch skillet over medium heat for 1 to 2 minutes, until fragrant. Crush them coarsely in a mortar or under the flat of a knife. Mix with the annatto, chili powder, fenugreek, garlic and onion granules, pepper, and salt.
Soften the vegetables
Heat the olive oil in the same skillet over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 8 to 10 minutes, until soft and lightly golden at the edges.
Bloom the spices
Stir in the tomato paste and the spice mixture. Cook for about 1 minute, stirring constantly, until the oil turns a deep orange-red and the pan smells toasty. Don't walk away here, since ground spices scorch quickly.
Simmer the sauce
Pour in the crushed tomatoes, add the honey, and bring to a bubble. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring now and then, until the sauce is thick enough to mound on a spoon. Taste and adjust the salt.
Poach the eggs
Use the back of a spoon to make six wells in the sauce. Crack an egg into each, season the whites with a pinch of salt, and cover with a lid. Cook on low heat for 5 to 8 minutes, until the whites are opaque and the yolks still wobble. For firmer yolks, give it another 2 minutes.
Finish and serve
Scatter the feta and herbs over the top, add a squeeze of lemon and a crack of black pepper, and bring the whole skillet to the table. Serve with bread for scooping up the sauce. If you're heating the skillet in the oven instead, 375°F for 8 to 10 minutes sets the eggs the same way.
Annatto adds a warm, slightly peppery earthiness and a vivid color that makes the sauce look like it simmered all afternoon. It can stain, so use a wooden spoon and rinse your cutting board promptly. Make the sauce up to 3 days ahead, then reheat it and poach the eggs fresh.
The Spices Behind the Shakshuka
Common Questions
Can I make this less spicy?
Yes. Cut the red chili powder to ½ teaspoon, or leave it out. The coriander and annatto still give plenty of flavor, and black pepper at the table adds a little warmth.
Can I use pre-ground coriander instead of whole seeds?
You can. Use about 2 teaspoons of ground coriander and add it with the other spices in step 3. Toasting whole seeds gives a brighter, more aromatic result, though.
What if I can't find annatto powder locally?
Annatto is what gives this version its color and earthy character, so it's worth ordering. In a pinch, extra chili powder will give you color, but the flavor will be a bit different.
Can I make shakshuka without a lid?
Yes. Baking the skillet in a hot oven works, or you can cover it with a large baking sheet or plate. Trapped steam is what sets the egg whites on top.
What should I serve with it?
Warm pita, sourdough, or any crusty bread is classic. A simple cucumber-and-tomato salad with lemon alongside keeps the meal fresh and balanced.
