How long does it take to make Shakshuka?

Shakshuka usually takes about 20 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.

How do you make Shakshuka?

Follow the stated timings and temperatures. Stir or turn it only when the method calls for it.

How do you stop Shakshuka from drying out?

Do not leave it over the heat for too long. Check the texture near the end and adjust the time if needed.

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Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Shakshuka
Ingredients: 1 tablespoon olive oil; 1 onion finely chopped; 1 red pepper sliced; 2 garlic cloves crushed; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 400 grams chopped tomatoes; 4 large eggs; 1 handful fresh parsley

Shakshuka is a traditional Middle Eastern dish that makes a perfect breakfast or lunch. It consists of gently poached eggs in a rich tomato and pepper sauce. This meal is very filling and packed with vitamins from the fresh vegetables. You can serve it with crusty bread to mop up the delicious sauce.

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Why prepare shakshuka

This shakshuka recipe is incredibly easy to make in just one large pan. It uses simple pantry staples like tinned tomatoes and common spices that most people already have. The combination of warm spices and soft eggs creates a very comforting meal for any time of day. It is also a great way to eat more vegetables without much effort.

How to cook shakshuka

Step 1

Prepare the base: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and sliced red pepper to the hot pan. Cook them for about five minutes until they become soft and slightly golden. Stir occasionally to ensure the vegetables do not stick to the bottom.

Step 2

Add the spices: Stir in the crushed garlic along with the cumin and smoked paprika. Fry these for one minute until the aromas are released. Pour the chopped tomatoes into the pan and stir everything together. Let the sauce simmer gently for ten minutes until it thickens.

Step 3

Cook the eggs: Use a wooden spoon to make four small wells in the tomato sauce. Carefully crack an egg into each hole without breaking the yolk. Season the top of each egg with a little bit of salt and pepper. Place a lid over the pan to help the eggs cook evenly.

Step 4

Finish and serve: Cook the eggs for about five minutes or until the whites are set but the yolks are still runny. Take the pan off the heat and scatter fresh parsley over the shakshuka before serving. Serve the dish immediately while it is still hot and bubbling.

Extra tips for shakshuka

You can add different vegetables like spinach or kale to the tomato sauce for extra nutrients. If you like a bit of heat, add a pinch of chilli flakes when you stir in the other spices. Make sure to use a pan with a lid so the steam cooks the top of the eggs properly. This shakshuka is best enjoyed fresh, but the sauce base can be made in advance and reheated before adding the eggs.

If the sauce becomes too thick while simmering, just add a small splash of water to loosen it. Always use fresh eggs for the best texture and flavour in this dish. Serving this with a dollop of Greek yoghurt or some crumbled feta cheese can also add a nice creamy contrast to the spices.

You might also enjoy panko prawns with chilli mayo, homemade fish and chips or garlic bread.