IsraelThe sauce has to be thick before the eggs go in. A watery sauce spreads the whites into thin puddles and the yolks cook unevenly. Cook it down properly first — the difference between 10 minutes and 15 minutes in the sauce is the difference between a good shakshuka and a great one.
Cover the pan after adding the eggs. The steam from above sets the whites from the top while heat from below works up from the yolks. Without a lid the whites can be loose while the yolks are already hard.
Shakshuka
By Sergei Martynov
Eggs poached directly in a spiced tomato and pepper sauce. One pan, 30 minutes. The sauce does most of the work — build it properly and the eggs finish themselves.
Key Ingredients
What you'll need
Ingredients
- 3 tbsp
See recipes with olive oilolive oil
i - 1
See recipes with large onionlarge onion, diced
i - 1
See recipes with red bell pepperred bell pepper, diced
i - 4
See recipes with garlic clovesgarlic cloves, minced
i - 2 tbsp
See recipes with tomato pastetomato paste
i - 1 tsp
See recipes with ground cuminground cumin
i - 1.5 tsp
See recipes with smoked or sweet paprikasmoked or sweet paprika
i - 1 tbsp
See recipes with harissa pasteharissa paste, or 0.5 tsp chili flakes
i - 800 gSee recipes with canned crushed tomatoes
canned crushed tomatoes (2 × 400g)
i - 1 tsp
- 0.5 tsp
See recipes with black pepperblack pepper
i - 6
See recipes with large eggslarge eggs
i - 80 g
See recipes with feta cheesefeta cheese, crumbled (optional)
i - 3 tbsp
See recipes with fresh parsley or cilantrofresh parsley or cilantro, chopped
i - 4
See recipes with slices of crusty bread or pitaslices of crusty bread or pita, for serving
i
How to make it
Instructions
- 1
Heat olive oil in a large deep skillet over medium heat. Add the diced onion and pepper. Cook 6–8 minutes, stirring occasionally, until soft and the onion is translucent.
- 2
Add garlic, tomato paste, cumin, and paprika. Stir constantly for 2 minutes until the paste darkens and the spices are fragrant.
- 3
Add harissa and crushed tomatoes. Season with salt and pepper. Stir well, bring to a simmer.
- 4
Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened noticeably and reduced. It should hold its shape when you draw a spoon through it — not pool immediately.
- 5
Make 6 wells in the sauce with the back of a large spoon. Crack one egg into each well. Reduce heat to low.
- 6
Cover the pan with a lid and cook 5–7 minutes until the egg whites are fully set and opaque but the yolks are still slightly runny. Check at 5 minutes — the timing depends on your stove and pan. Remove from heat before the yolks firm up completely.
- 7
Scatter feta and fresh herbs on top. Bring the pan straight to the table. Serve with bread or pita for mopping up the sauce.
Frequently Asked Questions
Why did the whites set but the yolks went hard in shakshuka — how to get runny yolks with fully set whites?
Two causes. First, the heat is too high after the eggs go in — switch to low. Second, no lid. Cover the pan after cracking in the eggs: the steam from above sets the whites from the top faster than the heat from below reaches the yolks. Check at 5 to 6 minutes: the whites should be opaque and firm, the yolks bright and still slightly wobbly. Press a yolk gently with your finger — it should spring back a little. That's when to pull it off the heat.
How to thicken the shakshuka sauce so the eggs don't spread all over the pan?
Simmer the sauce uncovered for 12 to 15 minutes before adding any eggs — the excess liquid needs to cook off. The right consistency: the sauce holds its shape when you drag a spoon through it and doesn't pool immediately. Make the wells with a large deep spoon so the whites have a container to set in rather than spreading. If the sauce is still too thin, add a tablespoon of tomato paste and cook another 5 minutes.
Can you make shakshuka ahead of time or reheat it with the eggs already in?
The sauce without eggs keeps for 4 days in the fridge and freezes for 3 months — excellent for meal prep. Always add fresh eggs when serving: reheat the sauce to a gentle simmer, make the wells again, crack in fresh eggs, and cook as usual. Reheating shakshuka that already has eggs in it gives you hard rubber yolks. The sauce is worth making ahead; the eggs are not.
What spices are essential for authentic shakshuka and what can replace harissa?
Cumin and paprika (smoked or sweet) are the non-negotiable base. Harissa is a concentrated North African chili paste with garlic and spices — it adds heat and depth simultaneously. Substitutes: 1 teaspoon of any chili paste plus half a teaspoon of extra cumin; adjika; or half a teaspoon of chili flakes plus a pinch of coriander. Without harissa the shakshuka is milder and less characterful, but still good.
What pan is best for shakshuka — cast iron or regular?
Any deep skillet with a lid works. Cast iron holds heat well and looks good brought straight to the table. The only thing to watch: the acidity of tomatoes over extended contact can damage unseasoned cast iron and pick up a metallic note in the sauce — don't leave shakshuka sitting in cast iron for long. A stainless steel or non-stick pan with a lid works perfectly without any drawback.
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Comments (2)
Шакшука — блюдо, которое невозможно испортить. И всё-таки люди умудряются. Самая частая ошибка — варить яйца до резинового состояния. Белок должен схватиться, а желток — оставаться жидким. Снимайте с огня раньше, чем вам кажется нужным. И свежий хлеб для макания обязателен, это не обсуждается.
The sauce for shakshuka needs to be thick enough to hold the eggs in place. If it is too watery, the eggs sink to the bottom and overcook against the pan. I reduce the tomato mixture until a spoon drawn through it leaves a clear trail before cracking the eggs in.