Shakshuka is one of those dishes that originated in poverty and became universal because it is extraordinarily good. Eggs poached in spiced tomato sauce — it is eaten for breakfast in North Africa, the Middle East, and increasingly everywhere else. The dish is inherently simple and the spices are flexible. What is not flexible is the fat.
Most modern shakshuka recipes call for olive oil. Traditional North African versions used lamb or beef tallow. The ghee version sits between the two — it produces a richer, more complex base flavour than olive oil and works at higher temperatures than butter. The spices bloom more effectively in ghee than in olive oil because ghee's fat-soluble compounds carry aromatic molecules differently.
The Spice Bloom
The most important step in shakshuka is the spice bloom — cooking the ground cumin, smoked paprika, coriander, and chilli in the hot ghee-soaked onion mixture before the tomatoes arrive. Fat-soluble aromatic compounds in spices only release into fat, not into water or tomato liquid. The 90 seconds of blooming extracts those compounds into the ghee, which then carries them through the entire sauce. Skipping the bloom produces a flat, powdery sauce. The bloom produces depth.
Ghee Shakshuka Recipe
Ingredients
- 2 tbsp ghee
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chilli flakes (or more to taste)
- 800g (28oz) crushed tomatoes
- ½ tsp sea salt
- ½ tsp black pepper
- 6 large eggs
- Fresh flat-leaf parsley to serve
- Optional: 80g crumbled feta
- Sourdough or naan for serving
Method
- Heat the ghee in a large, deep skillet or sauté pan (one with a lid) over medium heat. Add the diced onion and red pepper. Cook for 8 minutes, stirring occasionally, until softened and beginning to caramelise at the edges.
- Add the minced garlic and all of the ground spices. Stir continuously for 90 seconds — the spices should smell intensely fragrant and the mixture should look slightly dry. This is the bloom.
- Add the crushed tomatoes. Stir to combine. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
- Taste the sauce and adjust seasoning. It should be slightly tangy, deeply savoury, and with a background warmth from the chilli.
- Using the back of a spoon, make 6 wells in the sauce. Crack one egg into each well. The whites should start to set immediately on contact with the hot sauce.
- Cover the pan and cook for 6-8 minutes until the whites are fully set but the yolks remain runny. Check at 6 minutes — overcooked yolks are the most common mistake in shakshuka.
- Remove from heat. Scatter with fresh parsley and optional crumbled feta. Serve immediately directly from the pan with good bread for scooping.
Eggs: Timing Is Everything
The single variable that determines whether shakshuka is excellent or disappointing is egg timing. The whites need to be completely opaque and set. The yolks need to be liquid enough to run when broken. This window is approximately 2 minutes wide. Check at 6 minutes for runny yolks, 8 minutes for set yolks. After 10 minutes the yolks will be hard and the dish loses its character.
Is shakshuka seed oil free?
This recipe uses only ghee. Traditional North African versions used animal fats. Most modern restaurant versions use olive oil or canola — if you're ordering shakshuka out, ask what fat they cook in.
Can I make shakshuka ahead?
Make the tomato sauce up to 3 days ahead and refrigerate. When ready to serve, reheat the sauce to a simmer and add the eggs fresh. Do not store eggs already poached in the sauce.
What bread to serve with shakshuka?
Sourdough bread with a clean label (flour, water, yeast, salt) is the standard. Lard flour tortillas from the Savor Family cookbook work very well. Ghee naan is excellent.
Follow Savannah: @theefoodiekitchen · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →