Shakshuka
Eggs gently poached in a rich, smoky tomato and red pepper sauce with cumin, paprika and garlic. One skillet, 30 minutes, and plenty of bread for dipping.
Shakshuka is one of those recipes that looks impressive and asks very little of you. Onion, red pepper and garlic soften in olive oil, a can of tomatoes and a few warm spices turn into a thick, smoky sauce, and then eggs are nestled into little wells and gently poached right in the pan. Bring the skillet to the table with crusty bread and let everyone dig in.
Why this recipe works
- A properly reduced sauce. Simmering the tomatoes for 10 minutes before adding the eggs thickens the sauce so the eggs sit in it instead of sinking and spreading.
- Toasted spices. Stirring cumin, paprika and a pinch of chili flakes into the hot oil for 30 seconds brings out far more flavor than adding them to the liquid.
- A lid for even cooking. Covering the pan sets the whites with gentle steam while the yolks stay runny.
How to know when the eggs are done
Look at the whites rather than the yolks. When the whites are opaque and set all the way to the yolk but the yolk still jiggles when you nudge the pan, take it off the heat. The eggs keep cooking for a minute in the hot sauce, so err on the side of slightly underdone.
Serving ideas
- Warm pita, sourdough toast or crusty bread for scooping
- A spoonful of plain yogurt or crumbled feta on top
- A side of homemade hummus or a crisp Greek salad for a bigger brunch spread
FAQ
Can I make the sauce ahead?
Yes. Make the sauce up to 3 days ahead and refrigerate it. Reheat it in the skillet until bubbling, then make the wells and add the eggs.
Is shakshuka spicy?
Only gently. The chili flakes are optional; leave them out for a mild, family-friendly version or add a little harissa for more heat.
Shakshuka
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Heat the olive oil in a 10- to 12-inch (25 to 30 cm) skillet over medium heat. Add the onion and red pepper and cook, stirring often, for 6 to 8 minutes, until soft and lightly golden.
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Add the garlic, cumin, paprika and chili flakes and stir for 30 seconds, until fragrant. Stir in the tomato paste and cook for 1 minute more.
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Pour in the tomatoes, add the salt and bring to a simmer. Cook uncovered for 8 to 10 minutes, stirring now and then, until the sauce has thickened. Taste and add the sugar and more salt if needed.
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Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well and season the eggs with a pinch of salt.
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Reduce the heat to medium-low, cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still runny.
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Scatter over the herbs and feta, if using, and serve straight from the pan with bread.
Notes
- Cracking each egg into a small cup first, then sliding it into its well, keeps the yolks whole.
Tips
- If your skillet does not have a lid, use a large baking sheet or a piece of foil.
- For firmer yolks, cook covered for 2 to 3 minutes longer.
Substitutions
- Fresh tomatoes: use 2 lb (900 g) ripe tomatoes, chopped, and simmer a few minutes longer.
- Greens: stir a couple of handfuls of baby spinach or kale into the sauce before adding the eggs.
- Dairy-free: skip the feta.
Storage and reheating
- Shakshuka is best eaten right away. Leftover sauce (without eggs) keeps in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
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