For two servings, start with one teaspoon each of ground cumin and sweet paprika. Chilli is optional. Harissa can provide some of the heat.
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Cumin comes from Cuminum cyminum. Caraway comes from Carum carvi; they are different plants and spices. For our pan of shakshuka with 400 g of tomatoes, use one teaspoon of ground cumin. For a more subtle flavour, start with less and adjust the seasoning of the sauce later.
Sweet paprika complements the peppers without necessarily making the dish hot. Smoked paprika adds a strong smoky flavour. Start by replacing only part of the specified teaspoon, rather than adding a full teaspoon of each type. This is a matter of taste, not a rule defining the only proper way to make shakshuka.
A quarter of a teaspoon of chilli flakes is optional in the basic recipe. Depending on the variety, flakes can vary considerably in heat: add a little at first, taste the sauce, then adjust the seasoning. For a mild dish, leave out the chilli altogether; there is no need for a substitute.
Harissa is a chilli paste whose ingredients vary by producer. Stir it in a little at a time and check the label for salt and allergens. Only add salt after adding the paste. If you plan to add feta, this will also affect how much salt the sauce needs.
Once the onion and pepper are soft, reduce the heat. Briefly stir in the garlic and dry spices, then add the tomatoes. Do not toast paprika for long in a hot, dry pan. Add fresh parsley or coriander only when serving.
Fresh tomatoes, tinned tomatoes or passata for shakshuka: choose your base, reduce the sauce to the right consistency and season to taste.
Choose a pan for shakshuka with the right size, lid and material. Find advice on space for four eggs, gentle heat and tomato sauce in cast iron.
Serve shakshuka with bread, salad, feta or yoghurt. Find sides for a meal for two and get everything ready before the eggs finish cooking.
