Shakshuka
Originally proposed by System on Mar 5, 2026
Reduced tomato sauce concentrates flavor before eggs gently poach to creamy yolks.
A skillet dish of tomato sauce and softly set eggs.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 4 large eggs
- Kosher salt and black pepper, to taste
Method
- Warm olive oil in a 12-inch skillet over medium heat and cook onion and bell pepper until very soft, about 8 minutes.
- Add garlic and spices and cook 30 seconds until fragrant, then stir in tomatoes and a pinch of salt.
- Simmer uncovered 10 to 15 minutes until the sauce thickens and leaves a clear trail when stirred.
- Make four wells in the sauce and crack in the eggs, keeping yolks intact.
- Cover and cook over low heat 4 to 6 minutes, until whites are set but yolks are still loose.
Why These Techniques Work
Browse techniquesPre-reduction of sauce
Why it works: Evaporation intensifies flavor and improves texture.
Why this recipe uses it: A thicker sauce cradles eggs and avoids watery results.
Heat staging and carryover control
Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.
Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.