What’s wrong with cooking shakshuka eggs separately


If I fry/poach eggs for shakshuka (essentially fried tomato paste with spices) separately, not in tomato sauce dips, will it make any difference to the final result?

In more detail: there is already a question about how to make shashuka and get the eggs cooked without burning the tomato base. I am used to making my shashuka cooking stress-free by cooking the eggs separately. Is there any disadvantage to my method (does it affect the flavour, or perhaps something else I am missing)?

(The image is for the illustration of what this dish looks like. In all three pictures, eggs were cooked in the dips.)

enter image description here

Best Answer

There is nothing wrong with this approach. In fact, it is a sensible way to ensure the eggs are cooked to your liking...just add them at the end. The only disadvantage is that you have another cooking vessel to clean.