Category

• CKFD2811CRM 50's Retro Style 28cm Deep Pan with Lid
• CKFW3001CRM 50's Retro Style 30cm Wok
• SER60SGH3 60cm Gas Hob with 4 Burners
• SI5633D 60cm Induction Hob with 3 Zones
• SO6606WAPNR Galileo Omnichef (All-in-One) 60cm Combination Oven

 

Introduction

Shakshuka is the ultimate one-pan comfort dish, featuring poached eggs nestled in a vibrant, spiced tomato and capsicum sauce. Preparing this recipe is effortless when using SMEG's versatile cookware, featuring a premium non-stick surface suitable for all hobs. Because our pans are oven-safe up to 250°C, you can effortlessly transition your shakshuka from the hob to the oven—and straight to the table for a stunning presentation, making it easier than ever to enjoy a gourmet meal at home.

For those using the Galileo Omnichef, you can combine traditional, steam, and microwave cooking to ensure the sauce stays rich while the eggs poach perfectly. Utilise the integrated temperature probe to guarantee professional results every time, ensuring your whites are set while your yolks remain deliciously golden and runny.

 

Ingredients

• 2 tbsp olive oil
• 1 small red onion, peeled, halved and sliced
• 1 garlic clove, minced
• 1 small red capsicum, halved lengthways and sliced into 0.5cm strips
• 1 tomato, diced
• 400g can of crushed tomatoes
• 1 tbsp tomato paste
• 125 ml chicken or vegetable broth (or water)
• 1 tsp cumin
• 1 tsp paprika cumin
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 4-6 eggs
• 2 tbsp fresh parsley, coriander or cilantro, roughly chopped
• Pita or crusty bread

 

How to Make Shakshuka

1. Preheat and Sauté: Preheat your wall oven to 180°C if you prefer a baked finish. Heat the olive oil in a SMEG 28cm Deep Pan over medium-high heat. Add the garlic and onion, sautéing for about 2 minutes until the onion becomes sweet and translucent.
2. Build the Base: Stir in the capsicum and cook for 1 minute, then add the diced fresh tomato. Sauté for another 2 minutes until the tomatoes soften and create a thick, jammy base that defines the heart of this recipe.
3. Simmer the Sauce: Add the crushed tomatoes, tomato paste, broth, and all spices (paprika, cumin, salt, pepper, and cayenne). Mix thoroughly and lower the heat to medium-low. Let it simmer for 5 minutes until the sauce has thickened enough to hold an indentation, but remains saucy and vibrant.
4. Poach the Eggs: Use a large spoon to create small wells in the mixture and carefully crack an egg into each spot. Let them sit on the built-in gas stove or induction hob for about 1 minute until the very edges of the whites begin to turn opaque.
5. Finish to Perfection: Transfer the pan directly into the oven for 7 to 12 minutes to achieve perfectly set whites and runny yolks. Alternatively, cover the pan with its lid and steam on the hob for 3 minutes for a quicker finish.
6. Garnish and Serve: Remove the pan from the heat and scatter fresh parsley or coriander over the top. Serve the shakshuka directly from the pan while hot, using crusty bread or pita to scoop up the flavourful sauce.

 

Serving Suggestions

Shakshuka is best enjoyed as a communal experience, served straight from the pan to keep the sauce bubbling and the eggs warm. Learning how to present this dish is just as important as knowing how to make the base sauce, as the final garnishes transform the meal into a visual masterpiece. Elevate your presentation with these simple plating and pairing tips:

• Dollop small amounts of creamy feta cheese or a swirl of labneh over the hot sauce to add a tangy contrast to the spicy tomatoes.
• Always serve with toasted sourdough, warm pita, or even challah bread to ensure not a single drop of the spiced tomato sauce goes to waste.
• A side of crisp cucumber and mint salad provides a refreshing palate cleanser to balance the earthy cumin and paprika notes.

 

Frequently Asked Questions About the Shakshuka Recipe

Is shakshuka spicy?

While traditionally known for its bold, warming flavours, this recipe is generally more aromatic than "spicy" hot. You can easily control the heat of your shakshuka by adjusting the amount of cayenne pepper or adding fresh chillies, but the core flavour profile remains anchored by the smoky sweetness of paprika and cumin.

Is shakshuka a breakfast or lunch dish?

One of the best things about shakshuka is its incredible versatility; while it's a staple breakfast across the Middle East, it's hearty enough to serve as a satisfying lunch or a light dinner. Because it can be whipped up in a single pan, it has become a global favourite for weekend brunches.

Is shakshuka similar to curry?

Though both dishes involve simmering ingredients in a spiced, tomato-based sauce, shakshuka has a distinct Mediterranean profile characterised by bell peppers and cumin rather than the complex turmeric or ginger notes found in many curries. It's closer in heritage to the Italian Uova in Purgatorio than to a traditional Asian curry.

 

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