Egg shakshuka

Name: Egg shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Maghreb
Ingredients: 4 eggs; 1 onion; 1 red pepper; 400 g crushed tomatoes; 1 tsp cumin; 1 tsp paprika; 2 tbsp olive oil; Salt and parsley

Egg shakshuka

Step-by-step method

01
Soften sliced onion and pepper in oil for 8 minutes.
02
Add cumin, paprika and tomatoes. Season and simmer 10 minutes.
03
Make four wells, crack in the eggs, cover and cook 5–7 minutes. Finish with parsley.

Kitchen tip

Serve straight from the pan with bread.

Make it work and adapt it

Reduce sauce before adding eggs so the wells hold their shape. Lower the heat and watch the whites set.

Total time: 35 min
Allergens to check: eggs

Check ingredient labels and traces; this guidance depends on the products and variants used. Total time includes the stated waiting periods. Side dishes prepared separately are not included.

Common questions

How long does it take with fully cooked eggs?

Allow about 35 minutes overall to include all cooking stages. For fully cooked eggs, continue until both whites and yolks are set. Serve bread separately.

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Understand this recipe’s ingredients

Understand this recipe’s techniques

Practical notes

Use a wide skillet with a lid so four eggs fit without overlapping. Reduce the sauce until the wells hold their shape. Crack each egg into a small bowl before sliding it into the sauce. The cooking time is a guide; check the whites and yolks. Make the sauce ahead and add the eggs at serving time.