How to Make Shakshuka
About this recipe
Shakshuka is a delicious and versatile dish that features eggs poached in a spicy tomato sauce. It's quick to prepare, making it perfect for any meal of the day, whether it's breakfast, brunch, or even a midnight snack. This recipe by J. Kenji López-Alt stands out for its emphasis on charring the vegetables, which adds depth to the flavor, and using whole canned tomatoes for a more consistent taste throughout the year.
Ingredient notes
- 1 large red pepper can be substituted with a bell pepper for milder heat or a red horned pepper for more spice.
- You can use whole cumin seeds or ground cumin, depending on your preference.
Tips from J. Kenji López-Alt’s video
- Charring the peppers and onions enhances their flavor, so let them sit in the pan without stirring for a few minutes to achieve that caramelization.
- Spoon the tomato sauce over the egg whites to help them set faster while keeping the yolks runny.
Good to know
- How long does it take to make Shakshuka?
- The total time to make Shakshuka is 30 minutes.
- What is the yield of this recipe?
- This recipe yields 4 servings.
- What should I do to ensure the vegetables are properly cooked?
- Cook the sliced onion, red pepper, and chili without moving them until the vegetables on the bottom are deeply browned, about 6 minutes, then stir and repeat until fully softened and charred, about 10 minutes total.
- What are the optional toppings I can use for serving?
- You can serve Shakshuka with sliced oil-cured black olives, feta cheese, or artichoke hearts, all of which are optional.
No life story here — the video and the recipe are the whole point. All credit to J. Kenji López-Alt: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat olive oil in a large skillet over high heat until shimmering.
- 2
Add sliced onion, red pepper, and chili to the skillet, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned, about 6 minutes. Stir and repeat until fully softened and charred, about 10 minutes total.
- 3
Add thinly sliced garlic and cook, stirring, until softened and fragrant, about 30 seconds.
- 4
Add paprika and cumin, stirring until fragrant, about 30 seconds. Immediately add the whole peeled tomatoes and stir to combine.
- 5
Reduce heat to a bare simmer and simmer for 10 minutes. Season to taste with salt and pepper, then stir in half of the cilantro or parsley.
- 6
Make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge it, leaving the yolk exposed. Repeat with the remaining five eggs.
- 7
Season the eggs with a little salt, cover, reduce heat to the lowest setting, and cook until egg whites are barely set and yolks are still runny, about 5 to 8 minutes.
- 8
Sprinkle with remaining cilantro or parsley and any optional toppings. Serve immediately with crusty bread.
Heads up — we had to guess a little:
- The quantity for 'large handful' of herbs is inferred as a sensible guess.
Credit where it’s due: this recipe was transcribed from J. Kenji López-Alt’s original video on YouTube. Follow them there — it’s their dish.
Are you J. Kenji López-Alt? Claim this page or ask us to take it down. Your call, always.
