Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)

FAQs

How do you know when shakshuka is done? ›

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Shakshuka (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular here that it's considered right up there with falafels and hummus as the best of Israeli cuisine.

Can you reheat shakshuka? You certainly can! Some even say it tastes better the next day, or even the day after that when the spices in the homemade shakshuka tomato sauce have had time to infuse and develop further. As it is an egg dish, we recommend reheating it on the stovetop rather than in the microwave.

Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.

Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1). Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste).

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

My favorite sides are perfectly toasted challah bread, avocados seasoned with lime juice, Israeli white cheese, and a simple Israeli salad. Most restaurants serve shakshuka with tahini on the side as well.

What is a fun fact about shakshuka? ›

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

After placing eggs in a pot, cover them with at least an inch of water. You'll boil them for around 10 to 15 minutes to form the harder interior. The internal temperature should be more than 160 degrees Fahrenheit when you remove them from the stove.

The perfect seasoning for red shakshuka is cumin, caraway, paprika, black pepper and a little salt. Liquids: If the sauce exudes a lot of liquid, cook it until most of the liquid has evaporated. By the time you add the eggs there should be no more than two tablespoons of liquid left in the pan.

How to Tell When an Over-Medium Egg Is Done? Before removing the egg from the skillet, gently press on the top of the yolk. If it has a little give, but isn't hard, it's ready. If it feels very squishy, keep frying the egg.