You don’t need a special pan for shakshuka. What matters is a wide cooking surface and a well-fitting lid, so the sauce can reduce and the eggs can cook side by side. Size and material affect how you use the pan.
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The basic recipe cooks four eggs in a pan roughly 24 cm in diameter. This is a starting point, not a fixed requirement for every kitchen. Leave a little space between the eggs, keeping them in a single layer. A very deep, narrow saucepan cannot replace that surface area.
First, reduce the sauce uncovered. Once you have added the eggs, cover the pan so that heat reaches their tops too. A glass lid makes it easier to keep an eye on them, but any other well-fitting lid will also work. Check regularly towards the end, and do not simply leave the pan over a high heat.
Stainless steel and enamelled cast iron are practical options for tomato sauce. Use oil as directed in the recipe and stir the vegetables, especially before adding the tomatoes. Protect the enamel from knocks and follow the care instructions. A sturdy material is no reason to leave the pan unattended over a high heat.
Cooking tomatoes briefly in a well-seasoned pan is different from simmering an acidic sauce for hours. Do not store the finished dish in it. For frequent tomato-based cooking or lengthy reduction, stainless steel or enamelled cast iron is the more convenient choice. Follow the manufacturer’s instructions for your pan.
Choose the temperature and utensils according to the manufacturer’s instructions. Shakshuka eggs do not need to be seared: once the sauce has thickened, they need gentle heat. Check the condition of the surface before use; a damaged coating is not equivalent to a new one.
For larger quantities, divide the sauce between two pans or use a wider one. Each well should have room for one egg. Have a heatproof trivet ready for serving, and remember that the handle may also be hot.
Fresh tomatoes, tinned tomatoes or passata for shakshuka: choose your base, reduce the sauce to the right consistency and season to taste.
Serve shakshuka with bread, salad, feta or yoghurt. Find sides for a meal for two and get everything ready before the eggs finish cooking.
