Everyday Kitchen

North African · Breakfast

Shakshuka

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Simmer tomatoes and pepper into a thick sauce. Cook the eggs in small wells until the whites and yolks set.

Prep
10 min
Cook
35 min
Total
45 min
Servings
2
Difficulty
Easy
Cuisine
North African
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of shakshuka
Representative eggs in tomato sauce; egg count and herb garnish may differ. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Seasoning and finishing

Main ingredients

Liquids

Equipment

Wide frying pan with lid; spoon; small bowl; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soften the vegetables · About 8 min

  1. Heat 2 tbsp olive oil in the pan over medium heat.
  2. Add 1 whole chopped red onion and 1 whole diced red bell pepper.
  3. Cook for 6–8 minutes, stirring often.

    Check: The onion and pepper should soften.

  4. Add 1 clove minced garlic.
  5. Stir for 30 seconds.

Simmer the sauce · About 15 min

  1. Add 1 whole diced tomato, 400 g canned crushed tomatoes, 1 tbsp tomato paste and 125 ml vegetable stock.
  2. Add 1 tsp paprika, 1 tsp cumin, ¼ tsp black pepper, ¼ tsp cayenne and ½ tsp salt.
  3. Bring the sauce to a gentle simmer.
  4. Cook uncovered over medium-low heat for 10–15 minutes, stirring every 3 minutes.

    Check: The sauce should thicken enough to hold a shallow well.

Cook the eggs · About 10 min

  1. Make one small well in the sauce for each of 4 whole egg.
  2. Crack each egg into the small bowl before sliding it into a well.
  3. Cover the pan.
  4. Cook over low heat for 7–10 minutes.

    Check: The whites and yolks should be set; no clear, liquid white should remain.

  5. If the eggs are still runny, cook covered for another 2 minutes before checking again.
  6. Turn off the heat.
  7. Scatter 2 tbsp chopped parsley over the eggs.
  8. Serve hot.

Tips

  • Substantial portions. Egg cooking time varies with pan and heat.

Substitutions

  • Use sweet paprika instead of hot chili powder.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Make the tomato-pepper sauce one day ahead; add eggs fresh.

FAQ

How do I keep eggs safe?

This draft cooks eggs until whites and yolks are firm.

Why is sauce watery?

Reduce it before making wells for eggs.

How should I store shakshuka?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Nagi: Shakshuka (Middle Eastern Poached or Baked Eggs).

Concise adaptation; quantities and method are stated for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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