Shakshuka: Eggs in Tomato and Pepper Sauce
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Instructions 👩🍳
Step-by-step:
- Soften the peppers: Wash and deseed the peppers, then cut them evenly. Cook in a non-stick pan until they begin to soften.
- Reduce the tomato sauce: Add the tomatoes and spices. Cook, stirring, until the tomatoes break down and the sauce is thick enough to hold a hollow without immediately filling it.
- Cook the eggs: Make hollows in the sauce and crack the eggs into them, keeping the yolks intact. Cover and cook gently until the whites and yolks are set. Serve from the pan without stirring the eggs through the sauce. Refer to the illustrated recipe for the exact details.
Shakshuka with a rich tomato and pepper sauce
Bring the pan to the table and pass the bread: shakshuka makes a lovely meal to share. Eggs sit in a thick tomato and pepper sauce, with warm spices in every spoonful. Just right for a lazy brunch or a cozy dinner.
Tomatoes, peppers and eggs
Sweet peppers and tomatoes make the base, with eggs nestled into the sauce. Paprika and cumin work well for a warm, savory flavor. You can add chili for heat or keep the pan mild and offer it separately.
Wash the vegetables and cut the peppers into evenly sized pieces. Give them enough time to soften before the eggs go in; they should be pleasant to eat, not leave you chasing firm pieces around the plate.
Make the sauce thick enough to hold the eggs
Let excess tomato liquid evaporate until a shallow well stays open when you press it into the sauce. The mixture should still look juicy. If it becomes stiff or starts catching, loosen it with a little water before adding eggs.
A lid helps heat reach the tops of the eggs. Keep the sauce at a gentle simmer and cook until whites and yolks are firm. Check for at least 160°F/71°C in the egg dish with a clean food thermometer. Keep raw egg and used utensils away from bread and ready-to-eat toppings.
Refrigerate leftovers promptly in shallow containers. Reheat thoroughly to 165°F/74°C throughout; the eggs will become firmer when reheated.
Taste before making the wells
Adjust the sauce while you can still stir freely. Try a spoonful before adding more salt or chili. A little water can soften an overly concentrated sauce; give it another gentle simmer and taste again before the eggs go in.
A little extra on top
Washed parsley or cilantro adds freshness. Crumbled feta or a spoonful of yogurt gives a creamy finish, if you like. Keep dairy toppings chilled until serving and add them at the table so everyone can choose.
Save some bread for the sauce
Tear off pieces of warm pide bread to scoop up the tomato sauce. Put the bread in a basket beside the pan and add a fresh salad for a crisp side. Use a heatproof mat under the hot pan.
Make the sauce ahead
Prepare the pepper and tomato base, cool it promptly in shallow portions and refrigerate covered. Reheat it thoroughly before adding fresh eggs. This keeps the eggs easier to control than warming a finished pan. Store bread and chilled toppings separately.
Frequently asked questions
Why do the egg whites spread out?
The sauce may still be too thin. Reduce it before making the wells and adding the eggs.
Does shakshuka have to be spicy?
No. Keep the seasoning mild and let everyone add chili at the table.
Can I prepare it in advance?
The sauce is the best part to make ahead. Chill and reheat it properly, then cook the eggs fresh.
What bread goes with it?
Soft flatbread or crusty bread both work well for scooping up the sauce.
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