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Shakshuka Recipe

Max 3 People
10 Minute

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

Method

  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.