Rub on Eggs — Shakshuka and Smoked Eggs from the BBQ

Introduction

Eggs on the BBQ — it sounds unusual, but it's one of the most surprising uses for a dry rub. Whether you're making smoky shakshuka in a cast iron pan on the BBQ, or slow-smoking eggs in the smoker — a rub adds a layer of flavour you'd never achieve in the kitchen. In this guide, we'll cover two classics: BBQ shakshuka and smoked eggs.

BBQ Shakshuka

What is Shakshuka?

Shakshuka is a North African/Middle Eastern dish of poached eggs in a spiced tomato sauce. Traditionally made in a frying pan, but on the BBQ in a cast iron pan, it gets a smoky depth that elevates the dish to another level.

Which Rub Do You Use in Shakshuka?

  • Shawarma — the most obvious choice. Cumin, coriander, and cinnamon are classic shakshuka spices
  • Tex-Mex — for a Mexican variant (huevos rancheros-style)
  • Jamaican Jerk — for a spicier, Caribbean twist

How Do You Make Shakshuka on the BBQ?

  1. Heat a cast iron pan on the BBQ over indirect heat (180–200°C)
  2. Sauté onion and garlic in olive oil in the pan
  3. Add canned tomatoes and stir in 1–2 tablespoons of rub
  4. Simmer the sauce for 10–15 minutes with the lid closed
  5. Make wells in the sauce and crack the eggs into them
  6. Close the lid and cook for another 5–8 minutes until the egg whites are set but the yolks are still soft
  7. Serve directly from the pan with flatbread or pita

👉 More about indirect heat: Direct vs. Indirect Heat on the BBQ

👉 More about the Shawarma rub: Shawarma BBQ Rub — All You Need to Know

Smoked Eggs

What Are Smoked Eggs?

Smoked eggs are hard-boiled eggs that are smoked in a smoker or BBQ with wood chunks after cooking. The result: a subtle smoky flavour that penetrates the shell, and a golden-yellow yolk with a unique taste. With a rub on the outside, you get an extra layer of flavour.

Which Rub Do You Use on Smoked Eggs?

  • Memphis BBQ Rub — smoky and sweet, enhances the smoky flavour
  • Korean rub — gochugaru and sesame give an Asian twist — delicious as a snack
  • Shawarma — warm and aromatic, good as part of a mezze platter

How Do You Make Smoked Eggs?

  1. Hard boil the eggs (10 minutes), let them cool, and peel them
  2. Brush the peeled eggs with a thin layer of olive oil
  3. Roll the eggs in the rub so they are evenly coated
  4. Smoke at 110–120°C with apple or cherry wood for 45–60 minutes
  5. Let cool and serve as a snack, on a salad, or as part of a charcuterie board

👉 More about smoking wood: Smoking Wood for BBQ and Smoker

👉 More about temperatures: BBQ Temperatures & Cooking Times: Complete Guide

Rub on Fried Eggs: Quick Tip

Even regular fried eggs benefit from a rub. Sprinkle a small amount of rub over the eggs just before serving — not during frying, as the heat is too low for good caramelisation. Works great as breakfast after a BBQ evening.

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

Summary

  • Shakshuka: stir rub into the tomato sauce, cook over indirect heat in a cast iron pan
  • Smoked eggs: peel, oil, rub, smoke for 45–60 minutes at 110–120°C
  • Best rubs: Shawarma, Memphis, Korean

Discover our rubs: Which Rub Goes with Which Meat? | Vegetarian BBQ — Vegetables, Tofu & More | Rub on Tofu & Tempeh