How long does it take to make Red Shakshuka?

Cook the tomatoes about 10 minutes, until most of the liquid evaporates and the sauce thickens.

28 minTotal

10 minActive time

19 minSetting

Step by Step

#	What to do	How long
1	Heat the olive oil in a wide pan over medium heat	3 min
2	Add the onion and fry 5–8 minutes, stirring now and then	6 min
3	Add the tomatoes and season with salt and black pepper. Turn down the heat and simmer for 10–15 minutes	12 min
4	Make wells in the Dressing and crack an egg into each one. Cover and cook 5–8 minutes	6 min

How to Tell It's Done

until the onion is soft and translucent and starts to turn golden at the edges
until the sauce thickens
until the whites are set and the yolks are still runny

Tips

Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Crack each egg into a small cup first and slide it into the well: that way the yolk doesn't break, and a stray bit of shell is easy to remove.

Common Mistakes

The sauce is ready for the eggs when a spoon dragged across the bottom of the pan leaves a trail. A sauce that's too thin cooks the eggs in water, not in sauce.
A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

More Ways

Roughly one ripe tomato per egg, or 300–400 g of tomatoes for four eggs.
The eggs are ready after 4–10 minutes; a lid shortens the time, but covers the yolk with a white film.
Onion in shakshuka is a matter of taste: purists skip it, and at home it's fried before the tomatoes.

The full recipe: Red Shakshuka →

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Classic Red Shakshuka

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Cherry Tomato Shakshuka with Peppers

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Homemade Shakshuka

Shakshuka with Cottage Cheese

Moroccan Shakshuka with Paprika and Tomatoes