Shakshuka

Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Shakshuka is a spicy and savory one-skillet Middle Eastern recipe of eggs cooked in a tomato-red pepper sauce spiced with cumin, paprika and coriander!

It’s nourishing, filling and one recipe I guarantee you’ll make time and again. Serve it for breakfast or brunch, lunch, or dinner!

First you make that sauce, then you gently crack the eggs into the pan, nestling them into the sauce. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

WHAT IS SHAKSHUKA?

Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

This shakshuka is a breeze to make! It only requires a handful of pantry ingredients,

• Oil: I used extra virgin olive oil and you can use any oil of your choice.
• Vegetables: I used a large chopped onion and 1 red bell peppers in this recipe.
• Spices: Have used coriander, turmeric, red chilli powder/paprika, pepper and red chilli flakes.
• Tomatoes : In this recipe, I use 2 cup of tomato puree from 6 ripe tomatoes. Make sure your tomatoes are soft and almost overripe for nice flavor.
• Eggs: i have used 3 large eggs. Use however many eggs are appropriate for your pan.
• Cilantro: This is totally optional, but for me a handful of fresh chopped cilantro just before serving adds freshness and a pop of color.

HOW TO MAKE SHAKSHUKA?

If shakshuka is new to you, then i’ll walk you through the process step-by-step (it’s super easy). You’ll have it mastered in no time!

Cook veggies:

Heat oil in a large cast iron skillet,then allow cumin to splutter. Add the onions, ginger-garlic paste and cook, stirring occasionally, until the onion are soft and transparent. Then add the red bell peppers and saute for 2 minutes.

Add tomato sauce to make shakshuka:

To make the shakshuka sauce, add the tomato sauce along with all the spices and let simmer for about 10 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Add eggs:

Using a spoon, make indentations in the tomato mixture. Gently crack an egg into each indention.

Cook eggs:

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.

Garnish and serve:

Uncover and add the fresh cilantro. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of crusty bread.

HOW TO SERVE SHAKSHUKA?

Delicious and easy to make, this shakshuka recipe would be an excellent choice for a brunch or breakfast, or even a weeknight dinner.

To make it a truly show-stopping dish, top it with sliced avocado, crumbled feta, and fresh parsley leaves along with some salad. Then, scoop it up with pita bread or slices of the best crusty bread you can find.

You might also like this,

Shakshuka with Chickpeas

Sourdough Focaccia

EASY SHAKSHUKA RECIPE:

INGREDIENTS:

3 tbsp extra virgin olive oil
1 tsp cumin seeds
1 large yellow onion,finely chopped
1 tsp ginger-garlic paste
1 red bell peppers, finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp paprika/red chilli powder
1 tsp chilli flakes
1 tsp pepper powder
1 tsp italian seasoning
1 tsp salt
2 cups tomato sauce
3 large eggs
1/4 cup cilantro, finely chopped

DIRECTIONS:

1. Heat oil in a large cast iron skillet,then allow cumin to splutter. Add the onions, ginger-garlic paste and cook, stirring occasionally, until the onion are soft and transparent.
2. Add the red bell peppers and saute for 2 minutes. Then add the tomato sauce , all spices and let simmer for about 10 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a spoon, make indentations in the tomato mixture. Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh cilantro. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, or your choice of crusty bread.

RECIPE NOTES:

1. Make sure you have a large skillet. You’ll need to be able to cover the pan in this recipe – it’s essential for poaching the eggs evenly and gently.
2. Get the sauce nice and thick. You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short! I let mine cook for a full 10 minutes before I crack in the eggs.
3. Use however many eggs are appropriate for your pan.
4. Adjust the timing depending on how you like your eggs. How long you cook your eggs will depend on how you like them. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.

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