Shakshuka
About this recipe
Shakshuka is a vibrant dish featuring poached eggs nestled in a flavorful tomato sauce, often enjoyed for breakfast or brunch. This version, brought to you by Binging with Babish, is quick and easy to make, perfect for a satisfying meal any time of day.
The recipe combines pantry staples like canned fire-roasted tomatoes, spices, and eggs, making it accessible and delicious. Plus, the addition of roasted red peppers and a drizzle of honey adds a unique twist that enhances the overall flavor.
Ingredient notes
- The recipe calls for 60 ml of olive oil, which is about 2 tablespoons.
- You can use either whole or crushed fire-roasted tomatoes; if using whole, crush them in the pan.
Tips from Binging with Babish’s video
- Use a stainless steel skillet instead of cast iron to avoid metallic flavors from the tomatoes during cooking.
- Make sure to cover the pan while simmering the eggs to help them cook evenly without peeking.
- Check the eggs after 5 minutes of simmering to ensure the whites are set but the yolks remain runny.
Good to know
- How long does it take to prepare Shakshuka?
- The total time for this Shakshuka recipe is about 30 minutes.
- What type of pan should I use for Shakshuka?
- It's recommended to use a stainless steel skillet to prevent metallic flavors from leaching into the sauce.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat 60 ml of olive oil in a stainless steel pan over medium heat.
- 2
Add 60 g of diced onion and sweat for about 3 minutes until translucent.
- 3
Add 3 cloves of crushed garlic and sauté for an additional 30 seconds.
- 4
Stir in 1 tsp of ras el hanout, 0.5 tsp of ground aleppo pepper, and 0.5 tsp of whole cumin seeds. Toast the spices for about 30 seconds, removing from heat if necessary to avoid burning.
- 5
Add a 794 g can of fire-roasted tomatoes, crushing them if whole. Bring to a simmer.
- 6
Stir in 0.25 tsp of cayenne pepper, 1 Tbsp of smoked paprika, 1.5 tsp of harissa paste, and 120 g of roasted red peppers.
- 7
Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes until thickened.
- 8
Make wells in the sauce and crack 4-5 large eggs into each well.
- 9
Spoon the sauce around the egg whites to help them cook evenly. Cover and simmer gently for 5 minutes until the whites are set.
- 10
Remove from heat and garnish with feta cheese, parsley, and a drizzle of honey. Serve with crusty bread.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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