Of Ottoman/Maghrebi origin, popularized in Israel by Jewish immigrants from North Africa, shakshuka is today an iconic dish of Israeli breakfast and modern Mediterranean cuisine.
Mediterranean
Shakshuka
Traditional shakshuka with poached eggs in tomato and pepper sauce, step by step recipe.
- Israel / North Africa
- Breakfast
- Light
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 14 g
- Carbohydrates 16 g
- Fat 16 g
Story behind the dish
Preparation
Shakshuka is an Israeli/North African preparation with easy difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 eggs.
- Have ready: 800 g of crushed tomato.
- Have ready: 1 red pepper.
- Have ready: 1 onion.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the onion and pepper in olive oil until soft.
Sauté the onion and pepper in olive oil until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the garlic
Add the garlic, cumin, paprika and chilli, sauté for 1 more minute. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the crushed tomato
Add the crushed tomato, season and cook over medium-low heat for 15 minutes until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Make small holes in the sauce with a spoon and crack the eggs...
Make small wells in the sauce with a spoon and crack the eggs directly into them. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cover and cook over low heat for 6-8 minutes until the egg whites set and…
Cover and cook over low heat for 6-8 minutes until the whites are set and the yolks are liquid. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sprinkle with fresh herbs and serve directly in the pan with bread
Sprinkle with fresh herbs and serve directly in the pan with bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cook with the pan covered so that the egg sets evenly on top.
- The sauce must be very thick before adding the eggs, or it will be watery.
Variations
- Green Shakshuka (with spinach instead of tomato)
- Shakshuka with crumbled feta
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