Shakshuka Recipe

Shakshuka Recipe: Eggs Poached in Spiced Tomato Sauce

Byorevia
Prep10 minutes
Cook20 minutes
Serves2
Total30 min
2 min readJump to Recipe ↓

Shakshuka comes from North Africa and the Middle East and is one of the most searched breakfast dishes in the world. Eggs are gently poached in a spiced tomato and pepper sauce, all in one pan. It is quick, filling and easy to share.

In This Guide
  1. Did You Know?
  2. Ingredients
  3. Method
  4. Pan Tip
  5. Common Mistakes to Avoid
  6. Storage and Reheating
  7. Quick Answers

Did You Know?

Shakshuka is believed to have come from North Africa, particularly Tunisia, Libya and Algeria, and spread across the Middle East and Israel. The name comes from a Maghrebi Arabic word meaning “a mixture”. It is eggs gently cooked in a spiced tomato and pepper sauce.

Ingredients

  • 2 tbsp olive oil or any cooking oil
  • 1 onion, finely chopped
  • 1 red or green capsicum, chopped
  • 3 garlic cloves, minced
  • 1 tsp cumin, 1 tsp paprika or Kashmiri chilli powder, 1/2 tsp chilli flakes
  • 4 ripe tomatoes, chopped (or 1 cup tomato puree)
  • 4 eggs
  • Salt, coriander or parsley, crumbled feta or paneer (optional)

Method

  1. Heat the oil in a wide pan over medium heat. Cook the onion and capsicum for 5 minutes until soft.
  2. Add garlic and spices. Stir for 30 seconds.
  3. Add the tomatoes and salt. Simmer for 10 minutes until thick and jammy.
  4. Make 4 small wells in the sauce with a spoon and crack an egg into each.
  5. Cover and cook on low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft.
  6. Top with herbs and cheese. Serve straight from the pan with bread or pav.

Pan Tip

A cast iron skillet keeps the sauce hot at the table. Use a well seasoned pan and keep the cooking time short, since tomato is acidic. For a long simmer, use triply instead. Read more about acidic dishes and iron.

Common Mistakes to Avoid

  • Adding the eggs to a watery sauce. Reduce it first so the eggs set properly.
  • Cooking the eggs too long. They keep cooking from the heat of the pan. Remove while the whites are just set.
  • Skipping the lid. A lid helps the tops of the eggs set.

Storage and Reheating

The sauce keeps for 3 days in the fridge. Cook the eggs fresh each time.

Quick Answers

Can I make the sauce ahead?

Yes. Make the sauce, store it, then reheat and add the eggs.

What do I serve it with?

Crusty bread or pita for scooping.

Written byorevia

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