Shakshuka · Classic

Classic Shakshuka

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“Next”, “back”, “repeat”, “step 3”, “start over”
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“What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
“How do I fold?”, “What does temper mean?”, “What are soft peaks?”
“How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
“Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”

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Before you start

Gather your ingredients

2 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 medium onion, thinly sliced
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
1 large red bell pepper, thinly sliced
3 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 tsp smoked paprika
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
¼ tsp cayenne pepper, or more to taste
Swaps for cayenne pepper
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
More for cayenne pepper
1 can crushed tomatoes, 28 ounces
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
More for canned tomatoes
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
6 large eggs
2 oz feta cheese, crumbled, about 1/2 cup
2 tbsp fresh parsley, or cilantro, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
crusty bread, for serving

Step 1 of 6

Heat the oil in a 12-inch skillet over medium heat. Add the onion and pepper and cook, stirring now and then, until very soft and starting to brown.

Step 2 of 6

Stir in the garlic, cumin, smoked paprika and cayenne and cook until fragrant.

Step 3 of 6

Add the crushed tomatoes, salt and pepper and

simmer (how to simmer)

Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

, stirring now and then, until the sauce thickens enough to hold a trail from the spoon.

Step 4 of 6

Make 6 wells in the sauce with the back of a spoon and crack an egg into each.

Step 5 of 6

Cover the pan and cook over medium-low heat until the egg whites are completely set and the yolks have thickened. Cook a few minutes longer if you want firm yolks.

Step 6 of 6

Sprinkle with the feta and parsley and bring the pan to the table with bread.

All done

Enjoy!

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Ingredients

2 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 medium onion, thinly sliced
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
1 large red bell pepper, thinly sliced
3 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
1 tsp smoked paprika
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
¼ tsp cayenne pepper, or more to taste
Swaps for cayenne pepper
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
More for cayenne pepper
1 can crushed tomatoes, 28 ounces
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
More for canned tomatoes
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
6 large eggs
2 oz feta cheese, crumbled, about 1/2 cup
2 tbsp fresh parsley, or cilantro, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
crusty bread, for serving