When I make Thermomix Shakshuka, the kitchen fills with the earthy aroma of toasted spices and garlic mingling with sweet tomatoes. The sauce thickens into a deep red, flecked with wilted greens and creamy feta. I love how the eggs gently poach right in the sauce, their yolks golden and just set. There’s a simple artistry to it, and a few key techniques that make all the difference—let’s explore those together.
Ingredients
Here’s what you’ll need to make a batch of Thermomix Shakshuka:
- 30 g olive oil
- 1 medium onion, peeled and halved
- ½ to 1 chili, stemmed and deseeded (depends on how much drama you want in your life)
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon caraway seed, crushed
- 1 teaspoon cumin seed, crushed
- ½ teaspoon turmeric
- 500 g ripe tomatoes, cored and diced
- 30 g tomato paste
- 10 g honey
- 1 teaspoon red wine vinegar or cider vinegar
- 20 g salad greens of choice (think radish greens, watercress, kale, Swiss chard, or just plain spinach), coarsely chopped
- 115 g feta cheese, cut into generous, bite-sized cubes (life is too short for stingy cheese portions)
- 4 to 6 eggs (depends how many people you’re feeding, or just how hungry you are)
- 3 garlic cloves, peeled and left whole
Now, when it comes to the ingredients, a little flexibility can go a long way. Out of fresh tomatoes? Canned will absolutely save your dinner (and your sanity). No caraway seed lurking in the spice rack, just waiting for its moment in the sun? Skip it, or toss in a bit of extra cumin. The greens are a fantastic way to use up those slightly wilting bunches haunting the vegetable drawer—seriously, kale, spinach, or even a handful of arugula will work wonders. And on the subject of cheese, feta’s salty punch is classic, but goat cheese or even a handful of shredded mozzarella could step in if the feta’s gone missing. The eggs, of course, are non-negotiable—unless you’re vegan, in which case, well, this might not be your dish. But hey, you do you.
Steps
- Start by tossing 1 teaspoon caraway seed and 1 teaspoon cumin seed into the Thermomix bowl. Grind those on speed 10 for a full minute. The whole kitchen should smell like a spice market—no complaints from the neighbors, surely. For a cozy dinner presentation consider serving this alongside a premium fondue set to encourage communal dipping and sharing.
- Add 3 peeled garlic cloves. Blitz on speed 8 for literally 3 seconds. Scrape down the sides, because no one wants rogue garlic bits hiding in the corners.
- Drop in 1 medium onion, peeled and halved. Chop on speed 5 for another 3 seconds. Again, scrape down the bowl. It’s like herding cats, but with vegetables.
- Pour in 30 g olive oil. Cook on 100°C for 5 minutes on speed 1. The goal? Soft, golden onions, not brown, sad onions. Let the onions sweat out their feelings.
- Add your ½–1 deseeded chili (however daring you’re feeling), 1½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon turmeric. All at once. This is not the time for subtlety.
- Drop in 500 g ripe diced tomatoes, 30 g tomato paste, 10 g honey, and 1 teaspoon vinegar (red wine or cider). Cook at 100°C for 15 minutes on speed 1. The sauce should look thick-ish, but still slosh around if you shake the bowl. Like a tomato lava lamp.
- Scrape down the sides, then toss in 20 g chopped salad greens—kale, chard, spinach, whatever’s lurking in the fridge. Cook on reverse, speed 1 for 5 minutes. Greens in, nutrients up, guilt down.
- If you’re feeling fancy, transfer the sauce to a large frying pan on the stovetop. Or just keep it in the Thermomix bowl—nobody’s judging.
- Press 115 g feta cubes into the sauce. Trust me, the more cheese, the less chance of leftovers.
- With the back of a spoon, make 4–6 little wells in the saucy goodness. Crack an egg into each one. If you mess up the yolks, call it “rustic.”
- Drag a spatula gently through the egg whites to help them mingle with the sauce. Tip: Don’t disturb the yolks unless you want scrambled chaos.
- Simmer gently, uncovered, for about 10 minutes. Occasionally spoon some tomato sauce over the egg whites—think of it as a spa treatment for eggs.
- Cover and cook another 3–5 minutes, or until the eggs are as runny or firm as your heart desires. It’s your breakfast, after all.
- Serve right from the pan, with crusty bread to mop up every last drop. Or eat it straight out of the bowl—no judgment, just admiration.
- If you want to get wild, top with extra greens or more feta. Or both. Frankly, more is more.
For a touch of authentic charred flavor, consider finishing the dish in a high-end tandoor oven for a minute or two to add smoky depth.
Cooking Tips
Ever wonder what takes a good shakshuka to the next level? With the Thermomix, I always start by grinding the spices fresh for a fragrant, robust base. Don’t rush the sauce—let it thicken until it hugs a spoon but still moves freely. When adding eggs, make gentle wells—this ensures silky whites and runny yolks. Feta cubes add creamy bursts that balance the shakshuka’s tang.
Final Thoughts
Anyone who’s made shakshuka in the Thermomix knows how it transforms humble ingredients into something extraordinary. I love how the silky tomato sauce, fragrant with cumin and paprika, cradles creamy feta and perfectly poached eggs. Each bite bursts with vibrant flavor and comforting warmth. With minimal effort, you get a dish that’s both rustic and refined—ideal for sharing and savoring with fresh bread.