Intro
A simple, comforting shakshuka made with tomatoes, red onion, fresh chili, eggs and melted mozzarella, finished with fresh basil. Served straight from the skillet with a hot, crispy garlic baguette for dipping into the runny yolks.
Ingredients
For the shakshuka
- 4 large eggs
- 1 can (14 oz / 400 g) chopped tomatoes
- ½ red onion, finely chopped
- 1 fresh chili pepper, finely sliced
- 4–5 oz (125–150 g) fresh mozzarella, torn into large pieces
- Fresh basil, chopped
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
For serving
- 1 garlic baguette
Instructions
1. Sauté the onion and chili
Heat the olive oil in a skillet over medium heat. Add the chopped red onion and fresh chili. Cook gently until softened.
2. Add the tomatoes
Pour in the canned tomatoes and stir everything together. Season with salt and black pepper.
3. Reduce the sauce
Let the tomato mixture simmer uncovered until a good amount of the excess liquid evaporates and the sauce becomes thick.
4. Add the eggs
Make four small wells in the tomato sauce and crack one egg into each.
5. Add the mozzarella
Place large pieces of fresh mozzarella between the eggs.
6. Add fresh basil
Sprinkle chopped fresh basil over the skillet.
7. Cover and cook
Cover the skillet with a lid and cook gently until the egg whites are set but the yolks remain soft and runny.
8. Prepare the garlic baguette
Meanwhile, bake the garlic baguette in the oven until hot and crispy.
9. Serve
Place the hot skillet directly on a heat-safe serving board and serve immediately with the crispy garlic baguette on the side. Break into the eggs and let the runny yolks mix with the tomato sauce and melted mozzarella.
K.O. Sizzle Forge Tip
Let the tomato sauce reduce well before adding the eggs. A thicker sauce keeps the eggs in place and gives you rich tomato flavor without making the finished shakshuka watery. For that perfect runny yolk, remove the skillet from the heat as soon as the whites are set.
