How long does it take to make White Shakshuka?
The eggs cook in a covered skillet over low heat for 5–8 minutes, until the whites are set and the yolks are still runny.
22 minTotal
16 minActive time
6 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 cream and bring to a gentle boil | 5 min |
| 4 | Crack the eggs into the sauce, cover and cook 5–7 minutes | 6 min |
| 5 | Season with salt and black pepper | 1 min |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until the whites are set
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.
- Cream should cook only over gentle heat: a hard boil separates it into fat and liquid.
More Ways
- The base of white shakshuka is a bubbling cream sauce, sometimes with nutmeg, with the eggs cooked in it.
- In shakshuka without tomatoes, crumble feta on top just before serving.
The full recipe: White Shakshuka →
Recipes with White Shakshuka
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