Easy 30-Minute Shakshuka Recipe
User Reviews
5
Easy 30-Minute Shakshuka Recipe
Description
The recipe starts by sautéing onions until golden, then adding garlic and warming spices including paprika, cumin, and red pepper flakes to release their aromas. Canned petite-diced tomatoes are added along with salt and pepper; the sauce simmers uncovered until thickened and flavorful.
Eggs are carefully cracked into wells made in the sauce and cooked uncovered on gentle heat until the whites set but yolks remain soft. Fresh cilantro garnishes add a fresh herbal note. Cooking uncovered prevents any milky film on yolks, preserving their visual appeal.
This Shakshuka is designed to be made with medium eggs for best texture, and the sauce can be prepared in advance and reheated for serving. It is traditionally enjoyed with crusty bread to scoop up the sauce and eggs.
Ingredients
- 2 tablespoons olive oil extra-virgin
- 1 onion chopped; 6 ounces, medium
- 1 teaspoon kosher salt divided, plus a pinch for the eggs; see notes below, Diamond Crystal brand
- 1 tablespoon garlic minced
- 1 teaspoon paprika
- ½ teaspoon cumin ground
- ½ teaspoon red pepper flakes ¼ teaspoon you don’t like spicy food
- 28 ounces petite-diced tomatoes undrained; or 26 ounces of Pomi chopped tomatoes
- ¼ teaspoon black pepper plus a pinch for the eggs
- 6 egg medium
- 2 tablespoons cilantro for garnish, chopped
Instructions
- Heat the oil in a large, heavy saucepan over medium-high heat. I like to use a well-seasoned cast-iron skillet.
- Add the onions and ½ teaspoon of kosher salt and cook, stirring often, until golden, about 5 minutes.
- Reduce the heat to medium. Add the garlic, paprika, cumin, and red pepper flakes and cook, stirring, for 30 seconds.
- Add the tomatoes (undrained), the remaining ½ teaspoon of kosher salt, and black pepper. Cook for 10 more minutes, uncovered, stirring frequently, so the sauce thickens and the flavors meld.
- Crack the eggs into small bowls. With the back of a spoon, make a well in the sauce and carefully pour an egg into it. Gently push the tomato sauce over the edges of the egg white to keep it from spreading too much. Repeat with three more eggs, spacing them apart so that the eggs are more or less evenly distributed.
- Reduce the heat to medium-low and keep cooking the shakshuka, uncovered and undisturbed, until the egg whites are set but the yolks are still soft, 5-10 more minutes. It’s best not to cover the skillet, as this creates a milky white film on the egg yolks.
- Sprinkle the eggs with salt and pepper to taste, garnish with chopped cilantro or parsley, and serve.
Notes
- If using a salt other than Diamond Crystal Kosher Salt, use only half the amount to avoid oversalting.
- Medium eggs are preferred to keep the egg whites from overflowing the sauce; if using large eggs, remove some egg white before adding.
- Cook the eggs uncovered to prevent a milky film from forming on the yolks, which affects appearance.
- If the tomato sauce dries out before eggs set, reduce heat or add a splash of water as needed.
- The tomato sauce can be made in advance and stored refrigerated up to 4 days; add freshly poached eggs when serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 0.3recipe | |
| Calories | 277kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 885mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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