Shakshuka
Eggs poached in spiced tomato. Breakfast, lunch or dinner from one pan.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternBreakfastVegetarian
Shakshuka
Eggs poached in spiced tomato. Breakfast, lunch or dinner from one pan.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 40 cook
- 50 min
- servings
- 4
- effort
- Easy
Classic's note
Make wells in the sauce and crack the eggs into them, then cover. Eggs dropped on top just slide around and cook unevenly.
Method
6 steps · tap one to tick it off
Tips
Crack each egg into a cup first. It lets you slide the egg gently into its well and catch any shell or a broken yolk before it hits the sauce.
Make the wells deep. Deep wells hold each egg in place, so the whites set evenly instead of running across the surface.
Spoon a little sauce over the whites. Hot sauce over the whites, not the yolks, helps them set before the yolks firm up.
Swaps
No Bell Pepper? Sliced roasted red peppers from a jar, added with the garlic.
No Paprika (Smoked)? Sweet paprika with a pinch of cayenne, or a spoonful of harissa paste for more heat.
No Cheese (Feta)? Crumbled goat cheese, or leave it off.
Storage
Fridge: 3 to 4 days in a sealed container. Leftover eggs firm up when reheated; the sauce alone keeps best, ready for fresh eggs.
Freezer: 2 to 3 months for best quality, for the sauce only. Cooked eggs turn rubbery, so freeze it before the eggs go in.
Reheat: In a covered skillet over low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Classic's note
Make wells in the sauce and crack the eggs into them, then cover. Eggs dropped on top just slide around and cook unevenly.
Instructions
Follow the steps to perfection.
Tips
Crack each egg into a cup first. It lets you slide the egg gently into its well and catch any shell or a broken yolk before it hits the sauce.
Make the wells deep. Deep wells hold each egg in place, so the whites set evenly instead of running across the surface.
Spoon a little sauce over the whites. Hot sauce over the whites, not the yolks, helps them set before the yolks firm up.
Swaps
No Bell Pepper? Sliced roasted red peppers from a jar, added with the garlic.
No Paprika (Smoked)? Sweet paprika with a pinch of cayenne, or a spoonful of harissa paste for more heat.
No Cheese (Feta)? Crumbled goat cheese, or leave it off.
Storage
Fridge: 3 to 4 days in a sealed container. Leftover eggs firm up when reheated; the sauce alone keeps best, ready for fresh eggs.
Freezer: 2 to 3 months for best quality, for the sauce only. Cooked eggs turn rubbery, so freeze it before the eggs go in.
Reheat: In a covered skillet over low heat until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix