andrejthechef
Middle EastEggsBreakfastVegetarianGluten-free

Shakshuka

Eggs poached in a thick, spiced tomato and pepper sauce, finished with feta and herbs. One pan, bread required.

prep
10 min
cook
25 min
total
35 min
serves
3
level
easy
Shakshuka, a classic from Israel.

Shakshuka is the rare dish that is exactly as good as its reputation: a pan of spiced tomato sauce with eggs poached straight in it, eaten with bread from the pan it cooked in.

The only rule is patience with the sauce. It must be thick before the eggs go in, because the eggs will water it down and nothing else will thicken it again.

Shakshuka is one of the world's classic dishes from 67 countries.

method

  1. Soften the onion and pepper in the oil over medium heat for 8 minutes.

  2. Add the garlic, cumin, paprika and chili flakes and cook for a minute until fragrant.

  3. Add the tomatoes and tomato paste, season, and simmer for 10 to 12 minutes until properly thick; a spoon dragged through should leave a trail.

  4. Make six wells and crack an egg into each. Season the eggs, cover, and cook on low for 6 to 8 minutes, until the whites are set and the yolks still soft.

  5. Scatter with feta and herbs and bring the pan to the table with bread.

chef's tips

  • Pull it from the heat when the whites are barely set; the pan keeps cooking the eggs at the table.
  • A lid is what sets the whites without hardening the yolks. No lid, use foil.
  • The sauce freezes well, so double it and keep shakshuka ten minutes away forever.