Rub on Eggs — Shakshuka and Smoked Eggs from the BBQ

Shakshuka on the BBQ

What is shakshuka?

Shakshuka is a dish of eggs in spiced tomato sauce, with various North African and Middle Eastern versions. Make it on the hob or in a suitable pan on the BBQ. A BBQ does not automatically give a strong smoky flavour; that depends on the setup and fuel.

Which rub should you use?

• Shawarma: a warming spice variation for the tomato sauce, not a compulsory traditional shakshuka blend.
• Tex-Mex: your own Mexican-inspired flavour direction. That does not automatically turn the dish into huevos rancheros.
• Jamaican Jerk: a hot, Caribbean-inspired variation.

How do you make shakshuka on the BBQ?

1. Use a BBQ-safe pan and heat the BBQ to around 180–200°C. Arrange it so the sauce can simmer gently without burning underneath.
2. Soften onion and garlic in a little olive oil.
3. Add tinned tomatoes. Start with a small amount of rub, taste the sauce and adjust; 1–2 tablespoons do not suit every panful.
4. Simmer for about 10–15 minutes until the desired thickness, stirring as needed.
5. Make wells and crack in the eggs.
6. Close the BBQ and check regularly. Cook until the whites are completely set and the yolks reach your desired texture; 5–8 minutes is not a guaranteed finishing time.
7. Serve immediately with flatbread or pitta. Use heat-resistant gloves and place the hot pan on a suitable trivet.

Soft yolks do not mean all risks have been eliminated. For pregnant people, young children, older adults and people with weakened immunity, choose eggs with both whites and yolks fully set.

Direct and indirect heat
More about Shawarma BBQ Rub

Smoked eggs

What exactly are you smoking?

For this method, hard-boil the eggs first, peel them and then smoke briefly. Smoke and rub contact the peeled egg directly, not through the shell. The egg is already cooked before smoking; the smoking stage adds flavour.

Which rub works?

• Memphis BBQ Rub: a sweet, smoky flavour direction.
• Korean rub: Korean-inspired seasoning for a snack or alongside rice.
• Shawarma: a warming spice variation alongside other small dishes.

How do you make smoked eggs?

1. Boil until whites and yolks are set. Time depends partly on size and starting temperature.
2. Cool briefly in cold water until manageable, then peel with clean hands.
3. If wanted, use a thin film of oil and sprinkle a modest, even amount of rub on the eggs. Rolling in a thick coating can make them too salty.
4. Use a suitable indirect smoking setup at around 110–120°C with a modest amount of apple or cherry wood.
5. Check early and smoke only as long as needed for your taste. A fixed 45–60 minutes is not required; lengthy cooking can make the whites rubbery.
6. Serve warm or cool promptly if eating later.

Smoking wood for BBQs and smokers
Temperatures and cooking times

Storage and serving

Do not leave egg dishes lukewarm on a snack table for long periods. Divide leftovers into small portions and refrigerate covered within 2 hours at 4°C. Use prepared leftovers within 2 days. At a buffet, serve small quantities and replenish from the fridge.

Rub on fried eggs: a quick tip

Sprinkle a little rub over a fried egg or scrambled eggs just before serving. You can add seasoning during cooking too, provided it does not burn. Caramelisation is not necessary for a rub to taste good.

• Shawarma on eggs with flatbread.
• Tex-Mex on scrambled eggs in a tortilla.
• Korean rub on a fried egg with rice.

Summary

• Shakshuka: match the rub quantity to the tomato sauce and check egg doneness.
• Smoked eggs: hard-boil first, then peel and smoke briefly for flavour.
• Start with little rub and check the label for salt and allergens.
• Cool leftovers promptly and serve small buffet portions.

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