Greenhouse Tomato Shakshuka

Taste

Shakshuka is a North African and Middle Eastern staple built on a few good ingredients — and Lufa’s greenhouse cocktail tomatoes, available year-round, make it a natural fit for the Montréal table. The halved cocktail tomatoes break down into a jammy, sweet-tart sauce alongside canned diced tomatoes, while coloured bell peppers soften into the base and cumin, paprika, and chili flakes bring warmth without overwhelming the dish. Eggs cracked directly into the simmering sauce set gently with runny yolks, and a scatter of local feta, parsley, and warm pita rounds out the plate.

Instructions

1. Cook the aromatics. Heat the olive oil in a large (30 cm / 12-inch) skillet or cast-iron pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the diced bell peppers and cook for another 3 minutes until they begin to soften. Stir in the minced garlic, cumin, smoked paprika, and chili flakes and cook for 30 seconds until fragrant. ⏱︎ 5 min

2. Build the sauce. Add the halved cocktail tomatoes to the pan and cook for 2–3 minutes, stirring once or twice, until they start to collapse and release their juices. Stir in the canned diced tomatoes, tomato paste, sugar, and a generous pinch of salt. Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the sauce has thickened slightly and the fresh tomatoes have broken down. Taste and adjust salt, pepper, and chili flakes. ⏱︎ 3 min

3. Poach the eggs. Use the back of a spoon to make six shallow wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper. Cover the pan with a lid, reduce heat to medium-low, and cook for 5–7 minutes — 5 minutes for runny yolks, closer to 7 for set yolks. The whites should be fully opaque. ⏱︎ 7 min

4. Finish and serve. Remove the pan from heat. Crumble feta over the top if using, and scatter with the chopped parsley and cilantro. Serve immediately straight from the pan with warm pita for scooping.

Tips

• Tomato options: Outside greenhouse season, you can lean more heavily on the canned diced tomatoes — use a full 800 g can and skip the fresh cocktail tomatoes. The dish will be a bit less sweet and jammy, but still very good.
• Heat level: Half a teaspoon of chili flakes gives a mild background warmth. For more kick, add a sliced fresh chili to the sauce, or pass a bottle of hot sauce at the table.
• Eggs: If you prefer fully set yolks, cook the eggs covered for 8–9 minutes. For runnier yolks, pull the pan off heat at 4–5 minutes and let residual heat finish the job.
• Make it heartier: Stir a drained can of chickpeas into the sauce before adding the eggs — they add protein and body, and are traditional in some versions.
• Bread: Warm the pitas directly over a gas burner for 10–15 seconds per side, or wrap in foil and heat in a 180 °C (350 °F) oven for 5 minutes. Crusty sourdough from Lufa’s bakery section works well too.