Shakshuka

Step 3: Add the eggs & finish

  • Tomato & eggs

    • eggs
      4-6

  • For serving

    • feta
      , crumbled
    • cilantro
      , roughly chopped
    • bread
      , or pita slices

Use a spoon to create a divot for each egg in the sauce, and crack in your eggs so that they are resting on the surface of the shakshuka.

Slide the pan into the preheated oven and for 5-10 minutes, checking in every few minutes until the eggs are cooked to your desired doneness.

  • We suggest pulling the pan out when the eggs are jiggly, when the whites are opaque but the yolks are still runny — keep in mind the residual heat will continue to the eggs a bit.
  • If you don’t want to use an oven, you can finish the eggs on the stove on low heat: cover the pan to trap until the eggs are set to your liking.

Garnish with the crumbled feta and chopped herbs. Serve warm with slices of toasted bread.

Done