How do you like your eggs? Odds are, your answer involves words like "scrambled," "fried," or "omelette." But gently simmering your eggs in tomato sauce—aka making shakshuka—deserves to be in that breakfast pantheon, too. Eggs are cracked into a skillet of simmering sauce and poached to perfection, absorbing all of the surrounding flavors as they cook. It all adds up to a one-pan breakfast that's perfect for mopping up with a slice of bread. And it couldn't be easier.
Start with a great sauce
"Today we mostly see a spicy tomato-based version cooked with onions or garlic, and spices like cumin. But the sauce is very flexible," says Yotam Ottolenghi, cookbook author of Ottolenghi, Plenty, and Plenty More. Heat some olive oil and sizzle aromatics such as onions, fresh chilies and tomato paste in a large skillet until softened, then pour in crushed canned or fresh chopped plum tomatoes and their juices (they should reach about halfway up the sides of the pan); season with salt and add a splash of water or broth to thin as needed. Along with the spices, experiment with harissa paste, minced garlic or chopped preserved lemon rind. Simmer until the flavors have melded. Or, hey, just start with jarred tomato sauce.
Add any meat or vegetables you like
If you've got leftover roasted or sautéed vegetables in the fridge, toss them into the simmering sauce. Or add quickly cooking vegetables like bell peppers or zucchini to the onions when you sauté them. You can also bulk out your shakshuka with cooked, crumbled meats like chorizo or merguez sausage, chopped pancetta or ground beef.
Crack in the eggs and simmer
When your sauce is tasty and bubbling, make hollows with your spatula and crack an egg into each, leaving at least an inch of sauce in between. Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.
Supply plenty of bread
"Crusty white bread is a must for mopping up the juices," says Ottolenghi. And of course, if you like your eggs runny, the bread comes in handy for that, too. Toasting those slices is a nice touch, too.
Don't forget the fresh garnishes
Contrast the savory shakshuka with zingy toppings: Fresh green herbs such as parsley, basil or cilantro; top with feta, Greek yogurt, or labneh cheese; or sprinkle with red-pepper flakes, cracked black pepper, or toasted sesame seeds. Then wake up tomorrow and do it all over again.
