I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs are fully cooked.
The basic recipe I follow is:
- Fry onions until translucent
- Add spices and fry for another minute or so
- Add chopped tomatoes (from a can, because I'm lazy) and stir everything together
- Make small hollows in the mixture and break an egg into each
- Stand back and wait for eggs to cook
- Scrape burned mixture off the bottom of the pan while serving
I say the problem is the tomatoes burning to the bottom of the pan, but obviously it's actually the whole mixture, I just suspect that the problem is something to do with the tomatoes burning and sticking.
I'm cooking the whole mixture on a gas hob on the lowest heat possible (though there are smaller hobs I can try if that's the issue) using a Tefal non-stick pan (which at least makes cleaning a little easier).
Am I not adding enough oil to start with? Is the temperature too high? Is my choice of pan not suitable? Should I be stirring carefully around the eggs while they're cooking?