Shakshuka à la Kennedy


Shakshuka in personal cast-iron pans


  • 3 Tbsp extra-virgin olive oil
  • 1 large onion, halved and thinly diced
  • 2 leeks, thinly sliced and washed
  • 3 garlic cloves, pressed or thinly sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne, or to taste
  • 1 (28-oz) can whole plum tomatoes with juices
  • 1 tsp tomato paste
  • 3/4 tsp salt, more as needed
  • 1/4 tsp black pepper, more as needed
  • 5-6 oz feta cheese, crumbled (about 1 1/4 c)
  • 6 large eggs
  • Chopped parsley, for serving
  • Hot sauce, for serving


  • Large skillet
  • Wooden spoon
  • Personal-size cast iron pans (6-inch size; optional)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat oil in a large skillet over medium-low heat. Add onion and leek. Cook gently until very soft, about 20 minutes.
  3. Add garlic and cook until tender, 1 to 2 minutes.
  4. Stir in tomato paste, cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes, crush into pieces with the back of a wooden spoon, and season with 3/4 tsp salt and 1/4 tsp pepper. Simmer until tomatoes have thickened, about 10 minutes.
  6. If saving leftovers, set aside extra sauce.
  7. Fill personal size cast iron pan with sauce. Stir in feta cheese to taste. Make 1 or 2 divots in the top of the sauce and crack an egg into each. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  8. Top with parsley and hot sauce to taste. Serve immediately.