Shakshuka Sauce
YKGrub · Oct 2026 · serves 5–6 · 5 min prep, 45 min cook · freezes very well · from Honey Hi
- Tags: sauce, shakshuka, harissa, tomato, freezer-friendly, batch, vegan, pescatarian, all-time-favorite, honey-hi
- Source: RF's all-time favourites, sent 2026-10-18 (grub chat). Recipe from Honey Hi.
- Serves: 5–6 · 5 min prep · 45 min cook · freezes very well
A base, not a finished dish. Spoon it over eggs, fish, vegetables or pasta, or dunk bread in it. Forgiving — the spicing is meant to be played with.
Ingredients
- 2 red onions, chopped ¼ inch thick
- 4–5 garlic cloves, minced
- ½ cup vegetable stock, plus 3–4 tbsp for deglazing
- 1 × 28 oz can fire-roasted tomatoes
- 1 tbsp harissa powder
- ½ tsp each turmeric, cumin, paprika and cinnamon
- Salt and pepper to taste
- A few tbsp olive oil
Method
- Heat a Dutch oven or large skillet over medium with a few tablespoons of olive oil.
- Add the onions and a pinch of salt.
- Measure all the spices into one small bowl while the onions cook, so they go in together.
- Deglaze with a splash of stock whenever the pan browns, two or three times over the next 10–15 minutes. This is where the flavour comes from.
- Cook the onions 10–15 min, until soft and falling apart — not just translucent.
- Add the garlic, cook 2 min.
- Add the spices, cook 2–3 min to wake them up.
- Pour in the tomatoes. When it comes to a boil, add the ½ cup stock.
- Simmer low-medium for 30 minutes, uncovered.
- Taste at 20 minutes and adjust salt, pepper and spice. It wants more salt than you think.
Notes
- Freezes very well — the reason to make the full batch. Freeze flat in bags.
- The cinnamon is not a mistake. It is what makes this taste different from a standard shakshuka.
- For eggs: bring a portion to a simmer in a skillet, make wells, crack the eggs in, cover, 6–8 min for set whites and runny yolks.
- Baby portion comes out before the salt goes in. The harissa is mild in this quantity but still spiced.