Shakshuka
Shakshuka goes to the table in the pan it was cooked in, and everyone tears bread and digs in. We give the sauce the time it needs: the tomatoes have to cook down until thick, or the eggs will spread out and the whole thing will taste watery.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 3
- Level
- Easy
- Per serving
- 360 kcal
Ingredients
Makes: 3 servings, 6 eggs
Shopping list
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Method
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Step 1: Soften the vegetables
Heat the oil in a deep 28 cm frying pan with a lid over medium heat. Add the onion and pepper with a pinch of salt and cook for 8–10 minutes, stirring, until the onion is translucent and golden at the edges and the pepper is soft.
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Step 2: Bloom the spices
Add the garlic, cumin, paprika and chilli and cook for 1 minute, stirring constantly, until fragrant. No longer — paprika catches quickly and turns bitter.
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Step 3: Reduce the sauce
Pour in the tomatoes and add the sugar and the rest of the salt. Simmer uncovered over medium-low heat for 10–12 minutes, stirring now and then. The sauce is ready when a spoon drawn across the pan leaves a trail that doesn't fill in straight away. Taste and adjust the salt.
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Step 4: Make the wells
Use the back of a spoon to make 6 hollows in the sauce. Crack the eggs one at a time into a cup and slip each into a hollow, then season the whites lightly with salt.
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Step 5: Cook the eggs
Cover the pan and cook over low heat for 6–8 minutes. The whites should be completely opaque and set, even right next to the yolk, while the yolks stay glossy and slightly wobbly. If you prefer firm yolks, give it 10–12 minutes.
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Step 6: Serve
Take the pan off the heat, scatter over the feta and parsley and bring it straight to the table.
Tips & variations
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Tip
If the whites around the yolks stay translucent for too long, baste them with a spoonful of hot sauce so they set evenly without overcooking the yolk.
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Tip
Serve with pitta or fresh bread for mopping up the sauce — just remember that with bread the meal is no longer gluten-free.
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Variation
Stir a handful of baby spinach or 200 g drained chickpeas into the sauce with the tomatoes, and add a teaspoon of harissa for extra kick.
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Storage
The tomato sauce keeps in the fridge for up to 3 days. Bring it back to a simmer in the pan before adding the eggs — shakshuka with the eggs already cooked doesn't reheat well.
Nutrition
| 1 serving | Whole dish 3 servings | |
|---|---|---|
| Energy | 360 kcal | 1,080 kcal |
| Protein | 19 g | 57 g |
| Fat | 24 g | 72 g |
| Carbohydrates | 18 g | 54 g |
Approximate values calculated from standard ingredient data.
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