Shakshuka: More Than Breakfast, a Recipe Philosophy

Shakshuka is more than just eggs in tomato sauce; it«s an entire breakfast philosophy (or dinner—it works wonderfully in the evening too). It»s a dish meant for sharing with family and friends, cooked with soul because it«s always prepared for a crowd. Or, for one exceptionally hungry and ambitious diner. Here, we unveil the recipe for the truly perfect shakshuka.

Shakshuka is a North African dish of eggs poached in a spicy tomato sauce with peppers, onions, garlic, and various spices. The word «shakshuka» is Arabic and means «mixed.» The dish is also popular in the Middle East, including Israel.

Classic Shakshuka (for 2-3 servings)

Ingredients:

Base:

Tomatoes — 600-700 g (ripe, meaty) or 1 can (400 g) of good-quality canned whole peeled tomatoes (crushed tomatoes).

Onion — 1 large head.

Bell pepper — 1 piece (preferably red).

Garlic — 2-3 cloves.

Spices and herbs (essential!):

Cumin (jeera) — 1 tsp (mandatory!).

Sweet paprika — 1 tsp.

Chili pepper — to taste (a pinch of cayenne, fresh chili, or 0.5 tsp of flakes).

Salt, freshly ground black pepper.

Herbs for serving: cilantro and/or parsley.

Eggs and fats:

Eggs — 4-6 pieces.

Vegetable oil — 3-4 tbsp.

Sugar — a pinch (to balance the acidity of the tomatoes).

For serving:

Fresh bread (pita, ciabatta, baguette).

Step-by-Step Recipe

Preparation. Finely chop the vegetables: onion into cubes, pepper into cubes, garlic into thin slices or minced. If using fresh tomatoes, score a cross on top, blanch in boiling water for 2 minutes, remove the skin, and dice. For canned tomatoes, simply mash with a fork.

Sautéing onion and pepper. In a skillet with a thick bottom (ideally cast iron or steel about 1 cm deep) heat the oil over medium heat. Sauté the onion and bell pepper, stirring, for 7-10 minutes, until soft and lightly golden.

Adding spices. Reduce heat to medium-low. Add cumin, paprika, and chili. Sauté for 30-60 seconds, until fragrant. Always «open» the spices in oil—this allows them to release all their aroma and flavor.

Tomato base. Add garlic, sauté for 30 seconds. Add the tomatoes, a pinch of sugar, salt, and pepper. If the sauce seems too thick, add 50-100 ml of water. Simmer over low heat with the lid slightly ajar for 15-20 minutes, until the sauce thickens and reduces. It should be neither runny nor pasty. Long simmering is the key to depth of flavor. Taste and adjust salt/spices.

Eggs. Use a spoon to make indentations (wells) in the sauce. Carefully crack an egg into each, trying not to break the yolk. Salt lightly.

Final step. Cover the skillet and cook on very low heat for 5-8 minutes. Timing depends on how you like your yolk. The goal is for the white to set completely while the yolk remains runny. Don«t overcook the eggs! It»s better to turn off the heat earlier and let them finish under the lid.

Serving. Immediately, right in the skillet, sprinkle generously with chopped herbs. Serve with fresh bread for dipping into the sauce and yolk.

Main Secrets of Perfect Shakshuka

Right cookware. A skillet with a thick bottom and high sides. It ensures even heating and prevents the sauce from burning.

Quality of tomatoes. This is 70% of success. In summer—only ripe, field-grown tomatoes. In winter—high-quality canned whole peeled tomatoes. Tomato paste will give a different, too concentrated flavor.

Control the liquid. The sauce should be thick enough so the eggs don«t »float away.« If too runny—simmer to reduce. If too thick—add a couple of tablespoons of water.

Don«t overcook the eggs. As soon as the white turns white and opaque, and the yolk still wobbles—it»s time to turn off the heat. Residual heat will bring them to perfection.