Classic Shakshuka – Spiced Tomato & Egg Skillet

Ingredients

• 2 medium onions, finely chopped
• 1 garlic clove, minced
• 4–5 medium tomatoes (ripe and juicy)
• 1 green chili, chopped (adjust for heat)
• 1–2 tablespoons olive oil
• 3 large eggs
• Seasoning: 1 tsp salt, 1/2 tsp red chili powder, 1/4 tsp black pepper, 1/2 tsp paprika, 1/2 tsp coriander powder.
• Garnish: Fresh coriander (cilantro) and a pinch of extra red chili powder.

Step-by-Step Instructions

1. Prepare the Base

Roughly chop the onions and garlic, then pulse them in a food processor or chopper until finely minced. Set this mixture aside.

2. Make the Tomato Puree

Cut the tomatoes into chunks and blend them until smooth to create a fresh, vibrant tomato puree. Using fresh tomatoes instead of canned adds a natural sweetness.

3. Start Cooking

Heat the olive oil in a wide frying pan or skillet over medium heat. Add the minced onion and garlic mixture. Sauté for 4–5 minutes until the onions are soft, translucent, and lightly golden.

4. Add the Tomato Base

Pour in your fresh tomato puree (you should have about 1½ cups). Mix well and let it simmer for 10–12 minutes. The sauce should begin to thicken and darken slightly.

5. Build the Flavor

Add the chopped green chili and cook for another 4–5 minutes. Stir in the salt, red chili powder, black pepper, paprika, and coriander powder. Continue cooking until the sauce is thick and the oil begins to separate around the edges.

6. Add the Eggs

Using a spoon, create small wells in the sauce. Crack the eggs one by one directly into these wells. Sprinkle a little red chili powder over the yolks, cover the pan, and cook on low heat for 1–2 minutes, or until the whites are set but the yolks are still runny.

7. Garnish and Serve

Finish with a generous handful of fresh coriander. Serve hot directly from the skillet with crusty bread, warm roti, or pita for dipping.

Pro-Tips for Authentic Shakshuka

• Ripe is Best: Always use the ripest tomatoes available for a naturally sweet sauce that doesn't require added sugar.
• The Sauce Secret: Don't rush step 5. Cooking the sauce until the oil separates ensures the raw taste of the spices is gone, leaving a deep, complex flavor.
• Runny Yolks: Keep an eye on the eggs! An authentic Shakshuka experience relies on those liquid gold yolks mixing with the spicy tomato base.