Shakshuka
Eggs poached in spicy tomato purgatory. Bread required.
Timing: 25 mins
Shakshuka
Eggs poached in spicy tomato purgatory. Bread required.
Timing: 25 mins
Key move
Reduce tomato sauce until thick enough to hold an egg's weight. Make wells, slide eggs in gently. Cover and simmer until whites set but yolks stay runny.
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The Setup
- Large Skillet with Lid12-inch·Cast iron or oven-safe skillet works best
- Small Bowls or RamekinsFor cracking eggs before adding to pan
The Mise en Place
5 of 12Your prep station before cooking begins
The Spice (0/2)
Seasoning (0/2)
The Base (0/4)
Egg yolks are hard instead of runny?
You cooked them too long. Remember carryover heat—pull the pan off the stove when the whites are just barely set. They'll continue cooking from residual heat. Next time, check at 5…
Sauce is watery and eggs sank?
You didn't reduce the tomatoes enough before adding eggs. The sauce must be thick enough to support the eggs' weight. Next time, simmer longer until you can drag a spoon through it…
Chef's Notes
Crack eggs into individual ramekins before adding to pan—prevents shells and broken yolks.
The sauce must be thick enough to support the eggs. If watery, simmer longer before adding eggs.
Serve with crusty bread, pita, or challah for soaking up sauce and yolk.
The Method
SAUTÉ
Heat olive oil (3 tbsp) in a large skillet over medium heat. Add onion (1 large) and bell pepper. Cook, stirring occasionally, until soft and starting to brown, about 8 minutes. Add garlic (4 cloves), harissa, and cumin. Cook, stirring constantly, for 1 minute until fragrant.
Vegetables are soft, spices are fragrant
SIMMER
Time-sensitiveAdd crushed tomatoes (28 oz), salt (1 tsp), and pepper. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 8-10 minutes.
Sauce is thick—a spoon dragged through leaves a trail
NESTLE
Use the back of a spoon to make 6 small wells in the sauce. Carefully slide one egg into each well from a small bowl or ramekin.
Eggs are nestled in sauce, not sinking
STEAM
Time-sensitiveCover the skillet with a lid. Reduce heat to low. Cook for 5-8 minutes, checking frequently. Eggs are done when whites are set but yolks are still runny.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Whites are opaque and firm, yolks jiggle when pan is shaken
FINISH
Remove from heat. Sprinkle with feta and cilantro. Serve immediately in the skillet with crusty bread.
Ready to serve hot
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