Shakshuka — Eggs in Tomato Sauce
Dive into a flavorful journey with Shakshuka, where eggs nestle in a spiced tomato sauce, creating a symphony of tastes. A Middle Eastern brunch staple that's both comforting and vibrant.
30 min total, one pan
Shakshuka — Eggs in Tomato Sauce
Dive into a flavorful journey with Shakshuka, where eggs nestle in a spiced tomato sauce, creating a symphony of tastes. A Middle Eastern brunch staple that's both comforting and vibrant.
30 min total, one pan
Key move
Create small wells in the simmering tomato sauce for the eggs to gently poach.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Skillet12-inch
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/4)
The Aromatics (0/2)
Eggs are overcooked and yolks are hard.
Reduce cooking time or heat. Start checking the eggs earlier.
Sauce is too watery.
Simmer the sauce for a longer period to reduce the liquid.
Chef's Notes
For perfectly poached eggs, gently crack them into wells in the sauce. Cover and cook until whites are set but yolks are still runny.
Serve hot with crusty bread, pita, or challah for dipping into the rich sauce and runny yolks.
The tomato and pepper base can be made a day ahead. Reheat gently and then add the eggs just before serving.
The Method
HEAT
Heat olive oil (2 tbsp) in a large skillet over medium heat.
Overheating oil: If the oil begins to smoke, remove from heat immediately to prevent a burnt flavor in the base.
Olive oil is shimmering
SAUTÉ
Add chopped onion (½ medium) and bell pepper (1 medium) to the skillet and sauté for 5-7 minutes, until softened.
Uneven cooking: If the heat is too high, the onions will brown before they are soft. Lower the heat if they start to color.
Onions and peppers are translucent and softened
ADD
Add minced garlic (3 cloves) and cook for another minute, until fragrant.
Garlic bitterness: Garlic burns rapidly; if it turns dark brown, it will impart a bitter flavor to the entire sauce.
Garlic is fragrant
STIR
Stir in crushed tomatoes, tomato paste (2 tbsp), paprika (1 tsp), cumin (1 tsp), chili powder (½ tsp) (if using), salt (½ tsp), and pepper.
Tomato paste scorching: If the paste sticks to the bottom before the tomatoes are added, it will taste bitter. Add a splash of water if it catches.
All ingredients are combined into a sauce base
SIMMER
Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Scorched sauce: High heat can cause the bottom to burn; keep heat at a gentle simmer.
Sauce is slightly reduced and thickened
CREATE
Time-sensitiveUsing the back of a spoon, create 8 small wells in the sauce.
Shallow wells: If wells are too shallow, the eggs will slide out and mix into the sauce.
Eight distinct wells are formed in the sauce
CRACK
Time-sensitiveCrack an egg into each well.
Broken yolks: Cracking eggs directly onto the pan edge increases breakage risk; crack into a small bowl first.
An egg is in each of the eight wells
COVER
Time-sensitiveCover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
Overcooked yolks: Eggs continue to cook once removed from heat; pull the pan while yolks are still slightly jiggly.
Egg whites are set, yolks are runny
GARNISH
Garnish with fresh parsley (¼ cups) and serve immediately with crusty bread for dipping.
Soggy bread: Do not submerge bread in the sauce until the very last moment to maintain crunch.
Dish is garnished and ready to serve
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