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Shakshuka
Eggs poached directly in a spiced tomato sauce. One pan, 30 minutes. The yolk breaks into the sauce when you eat it. That's the whole point, and it works best when the yolk is deep and rich.
This is the base version. From here you can add feta, spinach, chickpeas, or harissa depending on what you have.
Total time:30 minutes
What you need
- 4 fresh eggs
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (adjust to taste)
- Salt and black pepper
- Fresh parsley or cilantro to finish
- Crusty bread for serving
How to make it
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook until soft, about 8 minutes.
- Add garlic, cumin, paprika, and chili flakes. Stir for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer on medium-low for 10 minutes until the sauce thickens slightly.
- Make 4 wells in the sauce with a spoon. Crack one egg into each well.
- Cover the pan and cook on low for 5-7 minutes. Check at 5. Yolks should still be runny, whites just set.
- Scatter parsley or cilantro over the top. Serve directly from the pan with crusty bread.
Why fresh eggs work better here
The yolk is the payoff in shakshuka. When you break it and it runs into the tomato sauce, a rich deep-orange yolk makes a completely different dish than a pale store-bought one. The flavor difference is real, not subtle.
Read more about why our eggs taste different.
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