Shakshuka
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
The secret to perfect shakshuka is getting the tomato sauce right. Use crushed tomatoes in juice and mash them until smooth. Sauté the onion and bell pepper until soft, then add garlic, hot pepper, and cumin for aroma. Don't overcook the eggs – the whites should set completely while the yolks stay runny. Cook over low heat, covered, or finish in the oven for even cooking.
Prep the vegetables
Finely chop the onion (80 g / 2.8 oz), slice the bell pepper (80 g / 2.8 oz) into strips, and mince the hot chili (20 g / 0.7 oz) and garlic (to taste).
Sauté the onion and pepper
Heat 1 tablespoon of vegetable oil in a heavy-bottomed skillet over medium heat. Add the onion and bell pepper, and sauté for 5 minutes, stirring occasionally, until soft.
Add spices and hot pepper
Add the minced chili, garlic, and cumin (1 g / ¼ tsp). Cook for 1 more minute until fragrant.
Add the tomatoes
Mash the crushed tomatoes (150 g / 5.3 oz) with a fork or blender. Pour them into the skillet along with their juice. Add apple cider vinegar (10 g / 2 tsp) and salt (1 g / ½ tsp). Simmer uncovered for about 5 minutes to thicken the sauce.
Crack the eggs into the sauce
Using a spoon, make small wells in the sauce and carefully crack an egg (165 g / about 3 large) into each. Cover the pan and cook over low heat for 10–15 minutes until the whites are set. The yolks should remain runny.
Serve hot
Remove from heat, garnish with fresh herbs if desired, and serve directly from the pan with bread or pita.
CHEF'S TIP
Choose the right tomatoes
Crushed tomatoes in their juice are best – they provide a rich flavor and the right consistency. Fresh tomatoes also work but need to be blanched and peeled first.
Cumin is essential
Cumin (ground or whole) is a must for authentic shakshuka. Toast it briefly in a dry pan before adding to release its aroma.
Don't stir the eggs
Once you crack the eggs into the sauce, leave them untouched until done. Let them poach gently so the yolks remain whole and runny.
Use a heavy-bottomed skillet
A heavy-bottomed pan ensures even heat, which is crucial for poaching eggs. If your pan is thin, finish cooking in the oven.
SUBSTITUTIONS
Add your taste
- Crushed tomatoes → fresh tomatoes If you don't have canned tomatoes, use 250 g (about 2 large) ripe tomatoes, blanched, peeled, and crushed.
- Cumin → caraway or coriander You can replace cumin with ground caraway or coriander, but the flavour will be less authentic.
- Hot pepper → sweet pepper + chili flakes If you prefer mild heat, skip the fresh chili and add a pinch of red pepper flakes for a gentle kick.
- Apple cider vinegar → lemon juice For acidity, lemon juice is a great substitute for apple cider vinegar – it adds brightness.
HOW TO STORE
How to Store Shakshuka
Store cooked shakshuka in the fridge in a covered container for up to 2 days. When reheating, add a splash of water or broth to restore the sauce. Reheat in a pan or microwave, being careful not to overcook the eggs. Freezing is not recommended – eggs become rubbery and the sauce loses texture.
GOOD TO KNOW