Eggs settle into a thick cherry-tomato sauce with red onion and chili, finished with crumbled feta and a scatter of cilantro.
Reducing the tomatoes before adding the eggs gives shakshuka a sauce that holds distinct little wells instead of flooding the pan. Sweet onion balances the chili, while feta adds salty contrast at the table.
Use a skillet with a lid and keep the heat low after adding the eggs. The trapped steam sets the tops gently while the tomato sauce protects the bottoms from direct heat.
Method
Heat olive oil in a 10-inch skillet over medium heat. Cook red onion and chili for until soft. Add garlic and cilantro stems; stir for .
Add cherry tomatoes, sugar, salt and black pepper. Simmer for , crushing some tomatoes with a spoon, until the sauce is thick enough to hold a shallow well.
Make four wells and crack an egg into each. Cover and cook over low heat for until the whites and yolks are set.
Remove from the heat and scatter with feta and cilantro leaves. Spoon the eggs and sauce into warm bowls.
Forkue tips
- For vegetarian servings, choose feta made with vegetarian rennet.
Storing and reheating
Refrigerate the tomato sauce alone for 4 days or freeze for 2 months. Reheat it before adding fresh eggs; already cooked eggs become firm when reheated.
Kitchen gear
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Shakshuka: FAQ
Can I use canned tomatoes?
Yes, substitute a 28 oz can and simmer until the sauce is thick. Canned tomatoes may need less sugar, so taste before adding it.
Why are the egg whites still loose?
The pan may be too cool or uncovered. Keep the sauce gently bubbling and the lid on so steam reaches the tops of the eggs.
How do I store and reheat Shakshuka?
Refrigerate the tomato sauce alone for 4 days or freeze for 2 months. Reheat it before adding fresh eggs; already cooked eggs become firm when reheated.
How long does Shakshuka take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Shakshuka?
The key ingredients are red onion, red chili, garlic, cilantro, cherry tomatoes and eggs, plus pantry basics.
Any tips for Shakshuka?
For vegetarian servings, choose feta made with vegetarian rennet.
