Perfect Shakshuka

Shakshuka is one of those recipes that feels far more impressive than the effort required. It's a North African and Middle Eastern dish of eggs gently poached in a vibrant, spiced tomato sauce. One pan, 25 minutes, endlessly satisfying.

💡

The sauce is everything here. Let it reduce until almost jammy before adding the eggs. Don't rush this step.

Method

Build the base

Heat olive oil in a wide, deep pan over medium heat. Add onion and pepper. Cook, stirring occasionally, for 10–12 minutes until softened and starting to caramelise. Don't rush this.

Add aromatics

Add garlic, cumin, paprika and chili flakes. Stir constantly for 60 seconds until fragrant. The pan will smell extraordinary.

Reduce the sauce

Pour in the crushed tomatoes. Season generously. Simmer over medium-low heat for 10 minutes, stirring occasionally, until the sauce thickens and deepens in colour.

Poach the eggs

Make 4 wells in the sauce using a spoon. Crack one egg into each well. Cover the pan with a lid and cook for 5–7 minutes — yolks should still be slightly runny.