Baked eggs, also known as Shakshuka, are traditionally served in a fragrant tomato sauce packed with herbs and spices. Topped with soft, runny-yolk eggs, the colourful dish is best enjoyed with toasted bread to absorb all of the flavours. And while there are many ways to make them, one TikTok chef has shared his simple method.
Shakshuka can be tailored to almost any cuisine though is most commonly made with Turkish and Middle-Eastern spices.
The rich tomato base is balanced out by creamy yoghurt and gooey eggs, all of which can be topped with cheese for an added layer of flavour.
In a recent video on his TikTok profile, avid cook Shay Spence (@theshayspence) shared his easy recipe.
He claimed that it requires just one large skillet and can be made in as little as 20 minutes.
- One white onion, diced
- One large pepper, diced
- Three tablespoons of olive oil
- Two teaspoons of ground paprika
- One teaspoon of garlic powder
- One teaspoon of ground coriander
- Half a teaspoon of ground turmeric (optional)
- 1/2 pint cherry tomatoes, halved
- 1.5 cups smooth tinned tomatoes
- Harissa paste
- Half a cup of broth or water
- Six eggs
- Crumbled feta cheese and chopped parsley to serve
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While demonstrating the recipe, Shay said: “It’s pretty simple and it all happens in one skillet in less than 20 minutes.”
Start by heating a large non-stick skillet on the hob with a few drops of oil.
As it warms up, dice the onion and pepper into uniform chunks to allow for even cooking.
Add them into the hot pan and fry off for a few minutes to brown off.
In a bowl, measure out the spices including the cumin, paprika, garlic powder, coriander and turmeric if using.
Pour the spice blend into the pan with the onion and pepper, along with a “big pinch of salt.”
Shay said: “Let the spices toat and let the onions soften before adding in chopped fresh cherry tomatoes and harissa.”
The chef noted that this can be used as a paste, which is easy to find in many supermarkets and “really makes the dish”.
Next, add in the tomato sauce and water or broth to form the sauce. Leave to simmer until it thickens.
According to Shay, the tomato base is done when it is thick enough to be moved into sections without running into the gaps in the skillet. This is crucial to make small wells ready to crack the raw eggs straight into the pan.
Once the eggs have been “nestled” into the gaps, place a lid over the pan to allow them to “gently poach in the sauce” for around four minutes.
While the eggs cook, toast the bread (sourdough, pitta, or naan works well), and top with a drizzle of olive oil. Take the pan off of the heat and crumble the feta and parsley on top. A few spoonfuls of Greek yoghurt can also be added to the dish before tucking in.
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