Shakshuka

الشكشوكة

“Eggs in spiced tomato sauce — simple, perfect, satisfying.”

Prep 10 min · Cook 30 min · Serves 2–3 · Difficulty Easy · Origin: Throughout North Africa

A North African and Middle Eastern dish of eggs gently poached in a spiced tomato sauce. In Morocco, shakshuka is often made with additional vegetables and served with bread for dipping.

Ingredients · Serves 2–3

• olive oil2 tbsp
• onion, minced1
• garlic, minced3 cloves
• red pepper, diced1
• canned tomatoes (or 600g fresh)400g
• paprika1 tsp
• cumin½ tsp
• cayenne (optional, for spice)¼ tsp
• eggs4–6
• Handful cilantro
• Salt & pepper

The Recipe

1. 1.Heat olive oil in a wide skillet. Sauté onion and garlic until softened (3 minutes).
2. 2.Add red pepper and cook 3–4 minutes.
3. 3.Add tomatoes, paprika, cumin, and cayenne. Simmer 10–12 minutes until sauce thickens slightly.
4. 4.Season with salt and pepper.
5. 5.Create 4–6 shallow wells in the sauce with the back of a spoon.
6. 6.Crack one egg into each well.
7. 7.Cover and simmer 8–10 minutes until eggs are cooked to your liking (whites set, yolks still slightly runny is traditional).
8. 8.Garnish with cilantro.
9. 9.Serve directly from the pan with bread for dipping.

Chef's Tips

• The sauce must be simmering before adding eggs or they'll cook too quickly.
• Don't stir once eggs are added — let them poach gently.
• Shakshuka is best eaten immediately, straight from the pan.