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.
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.
The Key Move
Create small wells in the simmering tomato sauce for the eggs to gently poach.
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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.
The Method
HEAT
Heat olive oil (2 tbsp) in a large skillet over medium heat.
SAUTÉ
Add chopped onion (½ medium) and bell pepper (1 medium) to the skillet and sauté for 5-7 minutes, until softened.
Onions and peppers are translucent
ADD
Add minced garlic (3 cloves) and cook for another minute, until fragrant.
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.
SIMMER
Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
Sauce is slightly reduced and thickened
CREATE
Time-sensitiveUsing the back of a spoon, create 8 small wells in the sauce.
Make sure the wells are deep enough to hold the eggs.
CRACK
Time-sensitiveCrack an egg into each well.
Crack the eggs gently to avoid breaking the yolks.
COVER
Time-sensitiveCover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
Adjust cooking time based on your desired yolk consistency. • Egg whites are opaque, yolks are still jiggly
GARNISH
Garnish with fresh parsley (¼ cups) and serve immediately with crusty bread for dipping.
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