Spicy Chili Crisp Shakshuka with Peppers & Garlic Yogurt

Shakshuka is enjoyed across North Africa and the Middle East, with many regional and household variations. This BLACKLAND version keeps the tomato, pepper, and egg foundation and adds Spicy Chili Crisp at the finish. The default method fully cooks ordinary eggs; a separate variation explains pasteurized-in-shell eggs for softer, jammy yolks.

One 12-inch skillet with 6 eggs and approximately 3 1/2 to 4 cups cooked tomato-pepper sauce; 3 main brunch servings of 2 eggs and roughly 1 1/4 cups sauce, plus one-third of the yogurt each. Alternatively serve 6 smaller portions with separately prepared bread. Sauce yield is estimated and requires kitchen measurement.

Allow about 55 minutes: 15 minutes preparation plus about 40 minutes to heat the pan, soften vegetables, reduce tomato sauce, and cook the eggs. Mix yogurt while the base simmers. Sauce thickness, egg size, and stove heat can change the last stage; doneness cues take priority over the estimate.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (about 150 g), finely diced
• 1 large red bell pepper (about 200 g trimmed), cut into small dice
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 (28-ounce/794 g) can crushed tomatoes
• 1 teaspoon Diamond Crystal kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 6 large eggs; use pasteurized-in-shell eggs for the optional jammy-yolk variation
• 3/4 cup (180 g) plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• 2 teaspoons fresh lemon juice
• 1 tablespoon water, for the yogurt
• 2 tablespoons BLACKLAND Spicy Chili Crisp
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat olive oil in a 12-inch heavy skillet with a lid over medium heat. Add onion, red pepper, and 3/4 teaspoon salt. Cook about 10 minutes, stirring, until vegetables soften and onion begins to turn golden. Lower the heat if edges brown before the pepper softens.
2. Stir in cumin, sweet paprika, and black pepper for about 30 seconds, then add crushed tomatoes. Bring to a gentle simmer and cook uncovered for 15 to 18 minutes, stirring, until a spoon drawn through the sauce leaves a brief trail. It should hold shallow wells without a watery ring; lower the heat as it thickens to prevent sticking.
3. While the sauce simmers, whisk yogurt, garlic, lemon juice, the tablespoon of water, and remaining 1/4 teaspoon salt. Cover and refrigerate until serving. Keep this sauce separate from the cooking pan.
4. Reduce the tomato sauce to a gentle simmer. Make 6 evenly spaced shallow wells without scraping to the bare skillet. Crack each egg into a small cup and slide into a well. Cover and cook over low heat for about 8 to 12 minutes, or longer if needed, until ordinary egg whites and yolks are firm and the egg portions reach 160°F (71°C) on a thin-tip thermometer. Check more than one pan position; the tomato sauce temperature alone is insufficient. See the variation below for pasteurized-in-shell eggs with softer yolks.
5. Remove from the heat as soon as the eggs reach the intended doneness. Stir the chili crisp to redistribute oil and solids. Divide eggs and sauce among 3 plates, with 2 eggs per serving, then add one-third of the garlic yogurt, 2 teaspoons crisp, and one-third of the parsley to each. Alternatively, add the measured yogurt, crisp, and parsley in small spoonfuls across the skillet and serve promptly.

Serving Suggestions

• Serve two eggs and their sauce per person for brunch, with separately prepared toast or warm flatbread if desired. Bread is outside the listed timing, yield, and allergen notes.
• For a larger brunch spread, serve one egg per person with smaller portions of sauce and yogurt; divide all toppings across six plates.

Optional Variations

• For jammy yolks, use eggs explicitly labeled pasteurized in the shell. Cover and cook in the sauce until whites are completely set and yolks remain soft, checking from about 6 minutes; exact timing varies. Pasteurization reduces risk associated with undercooked eggs but does not replace proper storage and handling. Use the fully cooked default for pregnant people, young children, older adults, and anyone with a weakened immune system.
• For a gentler finish, replace the 2 tablespoons Spicy Chili Crisp with Original Chili Crisp; keep the base and yogurt unchanged.
• Replace red pepper with the same trimmed weight of yellow or orange bell pepper for a different sweetness and color.

Storage & Make-Ahead

For make-ahead brunch, prepare only the tomato-pepper base and yogurt up to 3 days ahead. Refrigerate separately in covered containers at 40°F (4°C) or below; reheat the base to 165°F (74°C), return to a gentle simmer, then add and cook fresh eggs as written. Add crisp and parsley at serving.

Refrigerate cooked leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days of originally cooking the tomato-pepper base, counting all make-ahead time; adding fresh eggs does not restart that storage period. If using a base already 3 days old, prepare only what will be eaten immediately. Reheat eggs and sauce to 165°F (74°C); yolks become firm. Store yogurt separately where possible and add cold after reheating.

Contains egg and milk. Check yogurt, tomatoes, spices, and chili-crisp labels for additional allergens and cross-contact information. Serving bread may add wheat, sesame, milk, or other allergens. No gluten-free or allergen-free claim is made for the meal.

Spicy Chili Crisp supplies finishing heat and aromatic solids; no second chile paste, chile-flake garnish, or butter drizzle is needed. The product is rated 4/5; the finished dish is estimated hot, softened somewhat by tomato and yogurt. Add it after the eggs cook so the solids do not scorch or disappear into a long simmer.

More from the BLACKLAND kitchen: Chili Crisp Fried Eggs or Spicy Chili Crisp Breakfast Tacos.