Shakshuka time!! This hearty dish of eggs in a rich sauce of tomatoes, bell peppers and fresh herbs is massively popular in Middle Eastern cuisine, and all for a good reason. Satisfying yet not too heavy, insanely aromatic, shakshuka is the perfect choice for a long lazy breakfast. Shakshuka is there to savour: crusty bread slowly pokes the yolks, they run into the sauce, you dip in the bread to scoop up as much goodness as you can and enjoy every bite. Traditionally, a large pan of shakshuka sits in the middle of the table with all family members sharing. A perfect start to a day – although there is nothing wrong in having shakshuka for lunch or even dinner!
Essential Ingredients for Shakshuka:
The essence of shakshuka is the slow cooked sauce with a base of ripe tomatoes, bell peppers and onions. The sauce is then enhanced with ground spice and fresh herbs.
Tomatoes: I like to use a mix of fresh and canned tomatoes. Fresh tomatoes add a nice chunky texture to the sauce, while canned tomatoes have a richer taste and help to create a thicker base.
Bell Peppers: if the time allows, roast or your bell peppers beforehand. It increases the cooking time but improves the flavour with smoky notes.
Onions: both red or yellow onions are fine. Caramelized onions add a sweet aspect to the sauce.
Sweet Paprika: adds smokiness and another touch of sweetness to balance the savory elements.
Cumin and Coriander: this ‘dynamic duo’ infuses the sauce with a blend of floral, earthy and pungent notes and enhances its aroma.
Fresh Herbs: most popular choices include parsley and coriander.
Optional ingredients:
If you like a little kick, you can add a pinch of red chili flakes or a few slices of green chilies.
How to make Runny Yolks Shakshuka:
Here comes a little disclaimer. In a traditional shakshuka, eggs are poached in the sauce until the whites are done. I struggle with that for two reasons:
- The sauce is slowly bubbling and not boiling, so the temperatures are lower and it takes a long time for the whites to cook.
- By the time the whites are cooked, the yolks are a tad overdone for my taste.
So, I’ve come up with this version of shakshuka that ensures the eggs are exactly to my liking: runny yolks and firm whites!
To achieve that, I separate egg whites from yolks. When the sauce is ready, I start by slowly stirring in the whites. I keep stirring them around to break them into thin threads, and it saves a lot of cooking time.
Once the whites are almost there, I make a few dents in the sauce, carefully drop the yolks and add the herbs:
Leave them there for a few minutes to warm through, and khalas – the runny yolk shakshuka is ready!
Give it a try and let me know in comments what you think 🙂
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Runny Yolks Shakshuka
Ingredients
- 4 large eggs yolks and whites separated
- 1 tbsp olive oil
- 1 red bell pepper
- 3 ripe tomatoes peeled and chopped
- 1/2 onion finely chopped
- Fresh herbs such as parsley and coriander
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 Salt and pepper
- 1/2 tsp red chili flakes optional
Instructions
- If you have time, roast the bell pepper first (see notes). Otherwise, chop into small cubes.
- Heat 1 tbsp olive oil in a medium sized pan and sauté the onion for 5-7 minutes until starting to caramelize.
- Add the chopped bell pepper and cook over medium heat for about 10 minutes until softened.
- Add the tomatoes, salt, pepper and spices and simmer for another 10 minutes until the sauce thickens.
- Slowly pour in the egg whites, stirring constantly, until the whites are incorporated and turn opaque.
- Make small dents in the sauce, tuck in the yolks and sprinkle over fresh herbs. Let the settle for a couple of minutes.
- Serve hot and eat off the pan, dipping bread into the yolks and the sauce.
Notes
- Roasted bell pepper adds a lot of flavour and you will be able to tell the difference. Simply cut the pepper in found parts, remove the seeds, brush with a little oil and roast in the oven for 20 minutes at 180C. Let cool a little and peel the skin off. Chop and add to the pan with onions together with tomatoes.
- If you have an airfryer, you can also roast the bell pepper there.
