Shakshuka that isn't soupy

Ragusea found more traditional recipes to be too soupy. “shakshuka” just means “mixture” in the north african dialect that this dish might have come from. source:


  • 6 eggs

  • 1 28 oz (800g) can whole tomatoes

  • 1 14 oz (400g) can chickpeas

  • 1 bunch green onions (any onion is fine)

  • 1 poblano pepper (any pepper is fine)

  • 3-4 cloves garlic

  • a squeeze of tomato paste

  • cheese for garnish (feta is traditional, I used gorgonzola)

  • fresh herb for garnish (I used mint)

  • spices (author used whole cumin, whole fennel seeds)

  • seasoning (author used black pepper and smoked paprika)

  • salt

  • olive oil


  • {“dice, into 3 groups”=>[“peppers, whites of the green onions”, “greens of green onions (for garnish)”, “garlic”]}

  • Pour a film of olive oil in a wide pan over medium heat. Stir the vegetables (group 1) for a couple minutes. stir in spices and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes.

  • With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. Add seasoning (paprika, black pepper, and a pinch of salt). Boil the sauce, stirring near-constantly to keep it from sticking and burning.

  • When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it.

  • If you’re going to finish this under the broiler, now is a good time to get it heating to max

  • Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you’re using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they’re done to your liking.

  • Or you could do what ragusea did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are.

  • Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.