Shakshuka – Once Upon a Chef

Cook’s illustrated shakshuka recipe

Video Cook’s illustrated shakshuka recipe

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Shakshuka is a dish from a pan of poached eggs in a smoked, spicy, vegetable-laden tomato sauce.

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Popular throughout the Middle East, particularly in Israel (where it ranks on par with falafel and hummus as one of Israel’s most beloved dishes), shakshuka is a dish from a pan of eggs gently poached in a smoky, spicy tomato and vegetable sauce. The dish was brought to Israel by Jewish immigrants from North Africa and variations abound. A popular version called green shakshuka replaces tomato sauce with a rich spinach and cream sauce loaded with green vegetables. My version is traditional, with some small tweaks that take it to a higher level. I add a splash of heavy cream to marry the acidity of the tomatoes with the richness of the eggs, it makes all the difference, and I also sprinkle crumbled feta cheese on top.

Shakshuka is traditionally made in a cast iron pan and is easy to prepare. You start by making the sauce on the stove, then gently break the eggs into pits in the sauce and cook briefly before finishing the dish under the grill. It is the best breakfast dish for dinner, but can be served at any time of the day. Toast with butter to clean the sauce and liquid yolks are a must.

What you’ll need to make shakshuka

shakshuka ingredientsStep by step instructions

Start by cutting the onions, peppers, and garlic. Make sure you don’t chop the garlic too fine or it will burn.

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onions, garlic and peppers chopped on cutting board

In a large skillet, heat the oil over medium heat. Add the onions, garlic and pepper.

onions, garlic and peppers cooked in a pan

Cook, uncovered, for about 8 minutes, until softened

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onions, garlic and softened peppers

” /> Add

smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons salt, sugar

and tomatoes.

<img src="" alt="Add tomatoes and spices to the pan"


Cook, uncovered, stirring occasionally, for about 10 minutes, or until sauce is slightly thick

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Shakshuka sauce over low heat

” /> While the sauce

is cooking, chop

the vegetables.


src=”” alt=”chopped vegetables on cutting board” /> Add the chopped vegetables and heavy cream to the sauce, and

continue cooking, uncovered, until the vegetables are soft and wilted, about 10 minutes more.

add cream and vegetables to sauce

Turn off (or remove the pan) from the heat. Then, using a spoon, make 6 wells/crevices in the sauce.

making pits in the sauce for the eggs

Carefully break an egg in each well, then pour some of the sauce over the egg whites (this will contain them and also help them cook a little faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon of salt. And then sprinkle the feta cheese around the eggs.

pan with sauce, raw eggs and feta cheese

Place the pan on the stove over low heat and cover with a lid. Cook until egg whites are almost curdled but still translucent on top, 5 to 7 minutes. Transfer the pan to the oven and roast until the eggs are cooked to your liking, 1 minute or less for the liquid yolks. Remove the pan from the oven and sprinkle the cilantro on top.

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shakshuka ready to eat

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Serve hot with bread.

You may also like

  • Hummus
  • Sufganiyot
  • Middle Eastern lamb Creamy Kofta
  • Whited Medium Style Grilled
  • Chicken Skewers

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