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Best Shakshuka, Step-by-Step
One commenter proclaims: “I will never make another shakshuka recipe. This is perfection.” We agree. Plus, you probably have most of the ingredients on hand.
👥 4 Servings👤 Claire Saffitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●cutting board
- ●wooden spoon
- ●strainer
📝 Preparation Steps
1
Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.
. coriander seeds1 tsp. cumin seeds1 tsp
2
Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.
3
Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.
medium shallots, divided2
4
Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.
5
Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about ⏱️ 3 minutes.
medium shallots, divided2
6
Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.
medium shallots, divided2
7
Spread out seed mixture across paper towels to cool. Season with salt and pepper.
8
Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about ⏱️ 5 minutes. Season with salt and lots of pepper.
9
Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.
whole peeled tomatoes1 (28-oz) can
10
Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–⏱️ 12 minutes.
11
Reduce heat to low. Using the back of wooden spoon, create four 2"-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.
12
Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–⏱️ 10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.
large eggs, room temperature4
13
Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.
14
Serve shakshuka with crusty bread alongside. Editor’s note: This shakshuka recipe was first printed online in October 2017. Head this way for more of our best breakfast recipes →
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