Shakshuka Recipe

You can make shakshuka using this recipe with easily accessible ingredients. Below you will find the proportions, step-by-step instructions, and practical serving tips.

Ingredients

4 eggs
400 g canned chopped tomatoes
1 onion
1 bell pepper
2 garlic cloves
2 tablespoons olive oil
1/2 teaspoon ground cumin
salt
black pepper

Step-by-Step Preparation

Dice the onion and bell pepper, and finely chop the garlic. Sauté the onion and pepper in olive oil for a few minutes.
Add the garlic and ground cumin, followed shortly by the chopped tomatoes. Season with salt and pepper, then simmer for about 10 minutes until the sauce thickens.
Make four small wells in the sauce and crack an egg into each well.
Cover the skillet and cook over low heat until the egg whites are set. Serve warm with bread.

Cooking Time and Servings

Time: 30 minutes. Yield: 2 servings.

Tips and Variations

If the sauce is too runny, let it simmer and reduce before adding the eggs.
Adjust cooking time depending on how runny or firm you prefer your yolks.
Top with fresh parsley or crumbled cheese before serving.

Preparing the Vegetables and Sauce

Chop the onion into fine dice and the bell pepper into small, bite-sized pieces. This helps the vegetables soften at an even pace and makes it easier to carve out space for the eggs later. Cook them over medium heat, stirring occasionally. The onion should become translucent while the pepper softens slightly. Add the minced garlic toward the end of sautéing, as small garlic pieces burn quickly and turn bitter.

Pour the canned tomatoes into the skillet along with their juices. If there are large chunks, break them down gently with a wooden spatula. Simmer the sauce uncovered so excess moisture can evaporate. The sauce should be thick enough that indentations made with a spoon hold their shape without collapsing immediately. If it reduces too much and begins to stick, stir in a splash of water.

Taste the sauce before adding the eggs and adjust the seasoning with salt and pepper. Cumin has a distinct, warm flavor, so start with a smaller pinch if you are making it for the first time. You can also season the sauce with sweet paprika or a pinch of hot chili pepper if you enjoy a spicier profile.

Cooking Eggs in the Pan

Select a wide skillet with a matching lid that comfortably fits four eggs without crowding. Create an indentation in the sauce with a spoon, crack an egg into a small bowl first, and gently slip it into the well. Repeat with the remaining eggs. Cracking each egg into a cup beforehand helps keep the yolks whole and allows you to check each egg before it touches the hot sauce.

Lower the heat and cover the pan. The whites should cook through evenly, including the layer surrounding the yolk. If you prefer firmer yolks, leave the lid on longer. Keep an eye on the bottom of the pan to prevent scorching: if the burner is set too high, the tomato sauce can burn before the egg whites set.

Serve the shakshuka straight away, as residual heat from the skillet will continue cooking the eggs. Crusty bread is ideal for scooping up the savory sauce. Plate individual portions with a wide spatula or spoon, taking care to keep the eggs intact.

Advance Prep and Serving Additions

You can prepare the tomato base ahead of time, let it cool completely, and keep it covered in the refrigerator. When ready to eat, transfer the sauce back into the skillet and reheat thoroughly. If the sauce has thickened during storage, stir in a little water. Only crack the eggs into the sauce once it is bubbling hot, then proceed with the recipe as normal.

Before bringing the dish to the table, garnish with fresh chopped parsley or crumbled cheese. Certain cheeses can be quite salty, so season the tomato sauce conservatively beforehand and taste it before adding more salt. Slice some regular bread from your pantry and toast it briefly. When cooking for a larger group, use a wider skillet or split the sauce between two pans so each egg has plenty of space.

Choosing the Right Pan

In a smaller skillet, the tomato base will sit deeper, which means the eggs may take longer to set. In a wide pan, moisture evaporates quickly, so keep an eye on sauce consistency and lower the heat if necessary.

FAQ

Can you use fresh tomatoes?

Yes, cut the fresh tomatoes, then cook them down until a thick sauce forms.

Can the sauce be prepared in advance?

Yes, cook the sauce ahead of time and reheat it thoroughly before adding the eggs.