Step-by-Step: Making Your Perfect Shakshuka
Heat a large skillet over medium heat, about 180°C (350°F).
Add a splash of olive oil and sauté chopped onions and garlic until fragrant, roughly 5 minutes.
Stir in diced tomatoes, smoked paprika, cumin, and a pinch of chili flakes. Cook until the sauce thickens, about 10 minutes, stirring occasionally.
Make small wells in the sauce and crack eggs into each. Cover and cook until whites are set but yolks are still runny, about 5 minutes.
Finish with fresh herbs, a squeeze of lemon, and a sprinkle of feta before serving.
Cooking Checks: When Is Your Shakshuka Ready?
Eggs should jiggle just slightly in the whites but hold their shape.
Tomato sauce should be rich and slightly caramelized at the edges.
The surface should look vibrant, with the yolks still runny, not set through.
The aroma should be smoky, spicy, with a hint of garlic and herbs.
Shakshuka is a dish I turn to when I need a dish that feels like a warm hug and wakes me up at the same time. It’s a cozy bowl of eggs simmered in spicy tomato sauce—simple, rustic, and endlessly customizable. There’s something about the way the flavors meld after a slow, gentle simmer that makes it feel like a breakfast hug.
Tools of the Trade for Your Shakshuka Journey
Tool: Large skillet (preferably cast iron)
Purpose: For even heat and a lovely crust on the sauce.
Tool: Ladle or large spoon
Purpose: To stir and serve the sauce and eggs.
Tool: Sharp knife and chopping board
Purpose: Prep your veggies and herbs efficiently.
Tool: Measuring spoons and cups
Purpose: Keep spices and liquids in check.
Common Pitfalls and How to Save Them
Fix: Add a splash of water or more tomato sauce and simmer longer if eggs overcook.
Mistake: Eggs turn rubbery too quickly.
Fix: Reduce heat and cook uncovered to prevent burning or sticking.
Mistake: Sauce gets too thick or burns at the edges.
Fix: Stir gently and keep the heat moderate to avoid breaking delicate eggs.
Mistake: Egg whites break apart during cooking.
Fix: Cover the skillet early if the whites aren’t setting, but avoid overcooking the yolks.
Mistake: Yolks cook through too much.
What’s in Your Shakshuka? A Breakdown of Flavors and Textures
Ingredient: Fresh tomatoes or canned crushed tomatoes
Description: The heart of the sauce—oozy and bright, with a hint of sweetness. Swap in roasted red peppers for a smoky twist.
Ingredient: Eggs
Description: The star—runny yolks that soak into the sauce, adding richness. Use farm-fresh if you can for extra flavor.
Ingredient: Spices like smoked paprika, cumin, chili flakes
Description: Layered heat and smoky depth that make the dish memorable. Adjust to taste for more spice.
Ingredient: Fresh herbs like cilantro or parsley
Description: Bright, herbal freshness that cuts through the spice—add at the end for maximum punch.
Ingredient: Feta or goat cheese
Description: Creamy, tangy topping that melts slightly and adds complexity. Skip if dairy isn’t your thing.
Ingredient: Olive oil, lemon, garlic
Description: Essential aromatics and finishing touches—smell the garlic wake up the dish, then brighten with lemon.
Why I Keep Coming Back to Shakshuka
It’s the perfect balance of spicy, savory, and comforting. I love how it can be whipped up quickly yet tastes like it’s been simmering all morning. Every time I make it, I discover a new tweak—more heat, extra herbs, a different cheese—and it keeps feeling fresh and satisfying.
Classic Shakshuka
Ingredients
Equipment
Method
- Heat a large skillet over medium heat and add olive oil, listening for a gentle sizzle.
- Add finely chopped onions to the skillet and sauté, stirring occasionally, until they turn translucent and smell sweet, about 5 minutes.
- Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes and add smoked paprika, cumin, and chili flakes. Stir well to combine.
- Simmer the sauce gently, stirring occasionally, until it thickens slightly and the flavors meld, about 10 minutes.
- Make small wells in the sauce with the back of a spoon and carefully crack an egg into each well.
- Cover the skillet with a lid and cook on low heat until the whites are just set but the yolks remain runny, about 5 minutes.
- Remove from heat, sprinkle with chopped herbs, crumbled cheese, and a squeeze of lemon if desired.
- Serve directly from the skillet with warm bread or pita to scoop up the sauce and eggs.
Notes
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
