Cast Iron Skillet Shakshuka (2024)

FAQs

Is it okay to cook shakshuka in cast iron? ›

Shakshuka is traditionally prepared in a cast iron pan and is simple to make. Begin by simmering the sauce on the stovetop, then gently crack the eggs into little wells in the sauce.

Step 1: Preheat a cast-iron pan

But while it's true that using a slick-surfaced nonstick skillet or egg pan is a great way to make sure your eggs don't stick, you can also prevent sticking in a cast-iron pan by using a well-seasoned pan and by using plenty of fat when you cook in it.

Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.

Tips for making shakshuka with poached eggs

The vegetables cook for about 10 minutes, plus more time to reduce the sauce and cook the eggs, so using a nonstick pan helps ensure no sticking or burning.

Not only can you cook eggs many ways in cast iron, you should: the material's superior heat retention and (especially in baking) heat distribution means better eggs—softer scrambles, crispier fried edges, and fluffier frittatas and stratas—no matter how you cook them.

Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan.

Spoon a little bit of the sauce around the whites of the eggs to help them set just a touch faster than the yolks, cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft.

Cover the dish so that some of the liquid can evaporate by about 1/3. (~15-20 minutes). We don't want our Shakshuka to be too watery so this step is important.

A deconstructed plate

Slightly fold it in a way you can hold it with your hands, and eat immediately! The other option consists in adding all the ingredients in a plate, together with some pita triangles (you can warm them up a little beforehand) and eat the shakshuka plate with fork and knife!

Is shakshuka good for you? ›

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

When cooking acidic foods in cast iron, it's best to keep the cooking time below 30 minutes; any longer and your sauce might begin to taste metallic, or your dutifully maintained pan might lose some of its seasoning.

The sulphur present in eggs can react with the iron, causing them to turn grey and giving them an unappetising taste. Not only that, the reaction between iron and sulphur could also make your kadhai rust and discoloured, affecting its longevity. Therefore, you should use non-stick cookware to make egg-based dishes.