Shakshuka: Eggs Poached in a Spiced Tomato Sauce

Shakshuka is a popular dish across North Africa and the Middle East, made by gently poaching eggs in a rich, spiced tomato and pepper sauce. It is colourful, filling and incredibly easy, all cooked in one pan. If you enjoy egg curry or a spicy masala omelette, you will feel right at home with its flavours. Serve it straight from the pan with bread for a relaxed weekend brunch.

Why you will love it

• One pan: Minimal washing up.
• Quick: Ready in about 30 minutes.
• Nourishing: Eggs provide protein, and the sauce is full of vegetables.
• Great for sharing: Bring the pan to the table and let everyone dig in.

Serves and timing

• Serves: 2 to 3
• Preparation time: 10 minutes
• Cooking time: 20 minutes

Ingredients

• 2 tablespoons olive oil or any cooking oil
• 1 medium onion, finely chopped
• 1 red or green capsicum, diced
• 3 to 4 cloves garlic, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon paprika or Kashmiri red chilli powder
• 1/4 teaspoon chilli flakes (optional)
• 4 large ripe tomatoes, finely chopped, or 1 cup tomato puree
• 1 tablespoon tomato paste (optional)
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste
• 4 eggs
• 2 tablespoons chopped coriander or parsley
• Crumbled feta or grated paneer (optional)
• Bread, toast or pav to serve

Steps

1. Saute the vegetables: Heat oil in a wide, deep pan or skillet that has a lid. Add onions and capsicum and cook on medium heat for 5 to 6 minutes until soft.
2. Add garlic and spices: Stir in the garlic, cumin, paprika and chilli flakes. Cook for a minute until fragrant.
3. Make the sauce: Add the tomatoes, tomato paste, sugar, salt and pepper. Stir well.
4. Simmer: Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, chunky sauce. Add a splash of water if it gets too thick.
5. Taste and adjust: Check the seasoning. The sauce should be well balanced, slightly tangy and gently spiced.
6. Make wells: Using the back of a spoon, make four small wells in the sauce.
7. Add the eggs: Crack an egg into each well. Sprinkle a little salt and pepper over the eggs.
8. Cook covered: Cover the pan and cook on low heat for 5 to 8 minutes, until the egg whites are set but the yolks are still slightly runny. Cook longer if you prefer firm yolks.
9. Garnish: Scatter coriander and crumbled feta or paneer over the top.
10. Serve: Bring the pan to the table and serve with toasted bread or soft pav for dipping.

Tips for perfect shakshuka

• Use ripe tomatoes for a naturally sweet, rich sauce.
• Keep the heat low once the eggs go in so the bottom does not burn.
• Crack eggs into a small bowl first, then slide them into the wells to avoid breaking the yolks.
• Watch the whites. Remove from heat as soon as they are set for the best texture.
• Choose the right pan. A wide pan gives each egg enough space.

Variations

• Desi shakshuka: Add green chillies, ginger, a pinch of garam masala and finish with coriander, almost like an anda masala.
• Green shakshuka: Use spinach, herbs and green capsicum instead of tomatoes.
• Vegetarian version: Replace eggs with cubes of paneer or tofu simmered in the sauce.
• Extra veggies: Add zucchini, mushrooms or sweet corn to the sauce.

Serving ideas

Shakshuka is best with crusty bread, toasted sourdough, pita or soft pav to mop up the sauce. A simple cucumber salad or a bowl of yoghurt on the side balances the spice.

Storage

Shakshuka is best eaten fresh. You can make the tomato sauce ahead and refrigerate it for up to two days, then reheat and add the eggs just before serving.