Ontdek Zesty Za'atar →
More from the ZEST kitchen
Shakshuka adapts well to whatever you have. Leftover roasted peppers? In they go. Spinach wilting in the fridge? Stir it through the sauce before adding the eggs. The Za'atar holds it all together. What do you usually add to yours?
Frequently Asked Questions (FAQs)
Can I use za'atar instead of ras el hanout in shakshuka?
Yes, and it works really well. Za'atar brings thyme, sumac and sesame, which complement the tomato and egg base. The flavour is slightly lighter and more herby, but just as satisfying. Try a tablespoon stirred into the sauce and another scattered on top to finish.
What type of pan is best for shakshuka?
A wide, heavy-bottomed pan or skillet with a lid. You need enough surface area for the eggs to sit in the sauce without crowding, and the lid traps steam to set the whites without overcooking the yolks.
How do I know when the eggs are done?
The whites should be set and opaque, the yolk still soft. Gently shake the pan: if the yolks wobble, they're runny. Remove from heat while they still look slightly underdone — residual heat keeps cooking them.
Can I make shakshuka ahead of time?
Make the tomato sauce up to two days ahead and refrigerate. Reheat gently, then add the eggs fresh. The sauce actually improves overnight as the flavours develop.
What bread goes best with shakshuka?
Flatbread, pita or a good sourdough. You want something sturdy enough to scoop sauce and egg together. Toasted sourdough is particularly good with Za'atar — the crunch plays nicely against the soft eggs.
