Easy Shakshuka Recipe (2024)

FAQs

How do you not overcook eggs in shakshuka? ›

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan.

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean.

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

The takeaway? It's safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.

Tunisia is frequently cited as its birthplace, but the country's varied repertoire of shakshukas may itself riff on older Ottoman Empire dishes. In Israel, shakshuka has embedded itself in recent decades thanks to the arrival of Jews from around the Maghreb.

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

Yes! Shakshuka is one of my favorite recipes to meal prep because it reheats beautifully. Honestly, it may even taste better the next day…

How do you keep the yolk runny in shakshuka? ›

Whole canned tomatoes have better flavor than diced, and they are more consistent year-round than fresh ones. Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.

Some simple tips for how to thicken shakshuka sauce include draining the fresh tomatoes after dicing them or using a thickening agent in the sauce.

It is important that the spices be as fresh as possible. Fry them in olive oil before adding the liquids to release their flavor and fragrance. The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Cover and allow to cook for a few minutes until the whites are set. If you don't like the eggs runny, cook for an extra minute or two. Garnish with dried mint or parsley/cilantro and enjoy with lots of bread! That's it.