Shakshuka is a dish of eggs cooked in a spiced tomato and pepper sauce, from North Africa, where it is eaten at breakfast and brunch. It is cooked and served in a single pan, with bread to scoop up the sauce.
Why this recipe works
- Blooming the tomato paste and spices in oil deepens their flavour before the tomatoes go in, so the sauce tastes rich after a short simmer.
- Reducing the sauce until thick gives the eggs a stable bed and stops the whites from spreading.
- Covering the pan on low heat steams the tops of the eggs so the whites set while the yolks stay as soft as you choose.
Method
Heat the oil in a 26 to 28 cm deep, lidded skillet over medium heat for 1 minute. Add the onion, pepper and a pinch of the salt, and cook for 8 to 10 minutes, stirring now and then, until the onion is translucent and the pepper is tender.
Add the garlic, tomato paste, cumin, paprika and cayenne. Stir for 1 minute, until the paste darkens to a brick red and the spices smell fragrant.
Pour in the tomatoes and add the remaining salt. Bring to a simmer, then cook uncovered over medium-low heat for 12 to 15 minutes, stirring occasionally and breaking up large pieces, until the sauce is thick and a spoon dragged through it leaves a trail.
Taste and adjust the salt and heat. With the back of a spoon, make 4 wells in the sauce.
Crack each egg into a small cup first, then slide it into a well. Season each yolk with a pinch of salt if you like.
Reduce the heat to low, cover and cook for 6 to 8 minutes, until the whites are fully opaque and set. Cook for 9 to 10 minutes for firm yolks.
Tip: If you are cooking for a pregnant person, a young child, an older adult or someone with a weakened immune system, cook the yolks until firm.
Sprinkle with parsley and serve from the pan at once, with warm bread for scooping up the sauce.
Swaps & substitutions
- Canned tomatoes → 700 g ripe fresh tomatoes, chopped: Use them in place of the canned tomatoes in step 3 and simmer about 5 minutes longer, until they collapse and the sauce is thick. Use very ripe tomatoes for the best flavour.
- Paprika and cayenne → 1 tbsp (15 g) harissa paste: A North African chilli paste that adds heat and depth. Reduce the added salt, as many pastes are salty.
- Flat-leaf parsley → Fresh coriander: A bright, citrusy alternative, common in many versions of the dish.
Storage & reheating
Shakshuka is best eaten straight from the pan. The sauce on its own keeps in the fridge for 3 days, or in the freezer for 2 months, so make it ahead and add the eggs fresh. If you have leftovers with eggs, refrigerate them in an airtight container for up to 1 day (2 at most) and reheat gently until steaming hot throughout, when the yolks will set. Do not leave it at room temperature for more than 2 hours.
Frequently asked questions
Where does shakshuka come from?
Shakshuka is a North African dish, associated with Tunisia, Libya, Algeria and Morocco, and it is now eaten across the Levant and beyond. The name comes from an Arabic word often translated as "a mixture".
Are runny yolks safe?
Soft yolks carry a small risk of salmonella. Pregnant people, young children, older adults and anyone with a weakened immune system should have the yolks cooked firm. Use fresh, refrigerated eggs.
Why is my shakshuka watery?
The sauce was not reduced enough. Simmer it uncovered until a spoon leaves a trail before you add the eggs, and drain the can slightly if the tomatoes are in a lot of juice.
How spicy is it?
As written it is mild to medium. Leave out the cayenne for a gentle version, or double it, or add a spoonful of harissa, for more heat.
Which allergens does this contain?
It contains egg. The dish itself has no gluten or dairy, but the bread served with it contains gluten, and feta, which is a common topping, contains dairy. Check the label on harissa and tomato paste.
Can I make it for more people?
Yes. Double the sauce in a 30 cm or larger pan and use 6 to 8 eggs, or use two pans. Do not crowd the eggs, because they need space to set evenly.
Nutrition
| Calories | 405 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 32 g |
| Fat | 24 g |
| Fibre | 8 g |
| Sodium | 1007 mg |
More in Global Kitchen Recipes and Breakfast Recipes. Learn the technique: How to Make a Curry Base (Bhuna Masala).
