Secrets of the Perfect Shakshuka
Techniques, tips and secrets that will make your shakshuka perfect
Why Is Restaurant Shakshuka Better?
Shakshuka is one of the simplest dishes there is — tomatoes, eggs and spices. So why is the restaurant version always better? The answer is in the small details: the type of tomatoes, the cooking temperature, the timing of adding the eggs, and even the type of pan. Here we’ve gathered the secrets in one place.
The Sauce — The Base of Everything
The most common mistake is cutting short the cooking time of the sauce. The onion has to become completely translucent — at least 10 minutes over medium-low heat. Then garlic and hot pepper, another minute until fragrant. Tomatoes — in winter, canned peeled ones are better than fresh, because they were picked at peak ripeness. Add a teaspoon of sugar if the tomatoes are too sour. Cook the sauce for at least 20 minutes, until it thickens and concentrates.
The Spices That Make the Difference
Cumin is a must — it gives depth. Smoked paprika adds another dimension. Spicy? A fresh jalapeño is better than dried pepper. And the real secret: a tiny pinch of cinnamon. It sounds odd, but it works wonders for tomato sauce. Season generously — a sauce that tastes great before the eggs go in is the key.
The Eggs — Timing and Technique
The eggs go in only when the sauce is at a gentle simmer. Make wells with a spoon and crack an egg into each well. For soft eggs — cover and turn off the heat after 4-5 minutes. The white should be set and the yolk runny. A pro tip: add a pinch of salt directly on each egg. Another tip: crack the eggs into a small bowl before adding them to the pan, so you don’t break a yolk.
Serving
- Serve it in the pan — you don’t move shakshuka to a plate
- Fresh parsley or cilantro flakes on top
- A thin line of raw tahini — a game changer
- Fresh bread for dipping, preferably challah or warm pita
- Put fresh sliced shipka peppers on the side