Shakshuka
Eggs nestled in a thick tomato-and-pepper sauce.
North Africa & Middle East · Runny, Tender · Easy · Researched
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
24 cm frying pan with lid · Wooden spoon
Ingredients
- 4 large eggs
- 1 tbsp olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, chopped
- 400 g tinned chopped tomatoes
- ½ tsp each ground cumin and paprika
- ¼ tsp salt
- 1 tbsp chopped parsley
Method
Soften vegetables
Warm oil over moderate heat. Cook onion and pepper for 8–10 minutes, stirring, until soft. Add garlic, cumin and paprika for 30 seconds.
Look for: The pepper bends easily; spices do not scorch.
Thicken the sauce
Add tomatoes and salt. Simmer uncovered for 10–12 minutes, stirring occasionally.
Look for: A spoon drawn through leaves a brief channel.
Nest the eggs
Make four hollows and crack an egg into each. Reduce heat and cover.
Look for: The eggs sit in the sauce without disappearing under it.
Set the whites
Cook gently for about 5–8 minutes. Check all whites are opaque. Add parsley and serve from the pan; leave longer for firm yolks.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
Look for: The thick white near each yolk has set.
Equipment & heat
Equipment & heat
Induction, gas and electric all work with compatible cookware. Start over moderate heat, then reduce to a gentle simmer. On induction, avoid boost when reducing a thick sauce. Keep gas flames under the base. Move an electric pan off the ring if the sauce catches.
Nonstick: Suitable over moderate heat. Avoid bare cast iron for a long acidic simmer.
Troubleshooting
Troubleshooting
Watery sauce floods the eggs. Reduce it before adding them. If the bottom catches, lower the heat and add a spoonful of water at the edge.
About this version
About this version
A simple red shakshuka. Pepper, chilli and spice choices vary across North African and Middle Eastern households.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.