🍳 Pinot-Optimized Red Shakshuka (Serves 4–5)
Ingredients
Base
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3 Tbsp olive oil
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1 large yellow onion, thinly sliced
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1 large red bell pepper, thinly sliced
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1 small orange or yellow bell pepper, thinly sliced
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3–4 garlic cloves, minced
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2 tsp sweet paprika
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1 tsp ground cumin
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½ tsp ground coriander
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½ tsp smoked paprika (optional, but keep minimal—Pinot likes subtle smokiness)
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1–2 pinches sugar or honey (important for balancing acidity)
Tomato component
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1 can (28 oz / 796 mL) good-quality whole tomatoes, San Marzano if possible
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1 roasted red pepper (from a jar or home-roasted), chopped
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1–2 Tbsp tomato paste
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½ cup water
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1–2 Tbsp olive oil (added later to smooth the acidity)
Eggs + finishing
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6–8 large eggs
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½ cup crumbled feta or dollops of soft goat cheese (optional but strongly recommended for wine pairing)
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Fresh herbs: parsley + basil or thyme
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Salt + pepper to taste
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Olive oil for drizzling
🔥 Cooking Instructions
1. Caramelize the onion + peppers (the key for pairing)
Heat olive oil in a wide skillet or sauté pan over medium-low.
Add sliced onions + peppers.
Cook slowly 12–15 minutes, stirring often, until:
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soft
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sweet
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slightly golden
💡 This sweet base is what makes the tomatoes friendlier to Pinot Noir.
2. Add garlic and gentle spices
Add garlic and cook 1 minute.
Add:
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sweet paprika
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cumin
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coriander
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small amount smoked paprika (if using)
Toast the spices 30–45 seconds.
3. Build a softer, richer tomato base
Add:
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tomato paste
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canned tomatoes (crush by hand or with a spoon)
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roasted red pepper
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water
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a pinch of sugar or honey
Simmer 15–20 minutes on medium-low until thickened.
Add 1–2 Tbsp olive oil to “round off” the acidity.
Taste: it should be warm, sweet, savory—not sharp.
4. Add eggs
Make 6–8 wells in the sauce and crack the eggs in.
Cover and cook on low heat for:
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6–7 minutes for soft yolks
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8–10 minutes for firm yolks
Season lightly with salt + pepper.
5. Finish with richness + herbs
Off heat, add:
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Feta or goat cheese (small crumbles or dollops)
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Fresh parsley + basil leaves (or thyme if you prefer something earthier)
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A drizzle of good olive oil
🍷 Why This Version Loves Old Pinot Noir
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Slow caramelization → sweetness balances wine acidity
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Roasted peppers → deepen red fruit and earthy notes
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Low heat spice → complements, doesn’t fight, the wine
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Minimal smokiness → echoes the wine without overwhelming it
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Feta/goat cheese → creamy, acidic, and perfect with Pinot’s cherry + spice
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Olive oil finish → softens tomato sharpness
🥖 Serving
Serve straight from the pan with crusty sourdough to soak up the sauce and round the pairing even more.
