Sunday Shakshuka with Sauerkraut and Cilantro

Tomato-Pepper Shakshuka

Reducing the vegetables and tomatoes before adding the eggs gives the sauce enough body to hold distinct pockets of tender whites and soft yolks.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 large yellow bell pepper, seeded and cut into short strips
• 3 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp crushed red pepper flakes
• 1 28-oz can whole peeled tomatoes with their juices, crushed by hand
• 3/4 tsp fine sea salt, plus more to taste
• 8 large eggs
• 1/2 tsp coarsely ground black pepper

Instructions

1. Heat the olive oil in a wide, deep 12-inch skillet over medium heat. Add the onion, bell pepper, and salt. Cook for 10–12 minutes, stirring occasionally, until softened and beginning to color.
2. Add the garlic and cook for 1 minute. Stir in the tomato paste, cumin, paprika, and red pepper flakes; cook for another minute, until fragrant and the paste darkens slightly.
3. Add the tomatoes and their juices. Simmer uncovered over medium-low heat for 15–18 minutes, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a brief trail. Taste and adjust the salt, keeping the salty cabbage topping in mind.
4. Make eight shallow wells in the sauce. Crack each egg into a small cup, then slip it into a well. Sprinkle with the black pepper.
5. Cover and cook over low heat for 5–8 minutes, checking early, until the whites are opaque and just set while the yolks still wobble. Avoid a vigorous simmer, which can toughen the bottoms before the tops set.
6. Remove from the heat and uncover promptly to limit carryover cooking. Serve immediately.

Notes

• If the sauce becomes too dry before the eggs go in, loosen it with water, 1 tablespoon at a time.
• For diners who need fully cooked eggs, continue cooking until the yolks are firm; pasteurized eggs are another option when serving soft yolks.

Sauerkraut and Fresh Cilantro

Cool fermented cabbage brings acidity and crunch, while whole cilantro leaves keep the rich tomato-and-egg dish fresh.

Ingredients

• 1 1/2 cups plain gluten-free sauerkraut, drained
• 1 large bunch cilantro, leaves and tender stems

Instructions

1. Drain the sauerkraut well without squeezing it completely dry. Taste; if exceptionally salty or sharp, rinse briefly and drain again.
2. Wash and thoroughly dry the cilantro. Keep the leaves and tender stems in loose sprigs.
3. Hold both separately until serving so the cabbage stays crisp and the herbs do not wilt.

Notes

• Use plain cabbage sauerkraut without added sugar or strongly flavored seasonings.

Overall Timing / Workflow

Finish all cold garnishes while the sauce reduces so the eggs can go straight from skillet to table.

Instructions

1. 0:00 — Chop the onion, pepper, and garlic; gather the remaining sauce ingredients.
2. 0:10 — Start cooking the onion and pepper. Crush the tomatoes and prepare the cilantro and sauerkraut.
3. 0:25 — Add the tomatoes and reduce the sauce. Set out warm shallow bowls.
4. 0:40 — Add the eggs and cover. Begin checking after 5 minutes, then plate and serve as soon as the whites set.

Plating

Keeping the cabbage in a distinct mound preserves its temperature and texture, giving each bite a choice of rich sauce or bright crunch.

Instructions

1. Use a broad spoon to transfer two eggs and their surrounding sauce into each warm shallow bowl, keeping the yolks intact.
2. Add a loose mound of drained sauerkraut along one side rather than covering all the eggs.
3. Scatter cilantro generously around and over the eggs, leaving some yolks visible. Serve immediately.

Leftover Path

The sauce reheats well, but freshly cooked eggs retain a much better texture than reheated soft eggs.

Instructions

1. If planning for leftovers, reserve some sauce before adding the eggs and cook only the eggs needed for the current meal.
2. Refrigerate sauce or cooked shakshuka within 2 hours in a covered container and use within 3–4 days. Store sauerkraut and cilantro separately.
3. Reheat reserved sauce in a small skillet with a splash of water until bubbling, then make wells and cook fresh eggs as above.
4. If reheating already-cooked eggs and sauce, cover and heat gently until the leftovers reach 165°F; expect firmer yolks. Add the cold cabbage and fresh cilantro only after reheating.