Shakshuka (pronounced Shahk-SHOO-kah!) is a classic North African and Middle Eastern dish that has gone on to become a vegetarian favorite across the globe due to its ease of making (+ taste, of course!)
It literally translates to “a mixture”, and the traditional version is a simple combination of simmering tomatoes, onions, garlic, spices, and gently poached eggs. It is nourishing, filling and full of flavour. You are most definitely going to keep coming back to this skillet-based recipe because it also comes together in almost no time.
There are two simple parts to this recipe:
– The thick, chunky tomato mixture with olive oil (also called shakshuka sauce) made of tomatoes, bell peppers, onions, and garlic +
– The eggs, which are nestled in the cooked mixture.
You can also try out a whole bunch of variations, starting with the Green Shakshuka (made with spinach) to Shakshuka with meat and so many more. Traditionally Shakshuka is served with warm pita bread. But you can savour it with naan, any other breads of your choice, or as is.
What’s more? It is also great for make-ahead as you can make a large batch of the sauce and just cook the eggs in it whenever you need a 15-minute quick meal any time of the day!
Let me know how you like this recipe when you try it and I’d love to see your versions, so don’t forget to tag me in those!
| Course | Breakfast | |
| Servings | 2 pax | |
| Preparation Time | 10 minutes | |
| Cook Time | 10 minutes | |
Ingredients for the Shakshuka(1 cup=200 ml, 1 tbsp=15 ml) |
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| 1 large | Onion, chopped | |
| ½ | Red pepper, chopped | |
| ½ | Green pepper, chopped | |
| 2 – 3 cloves | Garlic, chopped | |
| 6 – 8 nos | Tomatoes | |
| 1 tsp | Coriander powder | |
| 1 tsp | Paprika powder | |
| 1 tsp | Cumin powder | |
| 1 tsp | Red chili powder | |
| ½ cup | Tomato paste (store-bought) | |
| Tabasco | A few drops | |
| 4 nos. | Eggs | |
| 1 – 2 tbsp | Feta cheese, crumbled | |
| A few | Fresh parsley leaves, chopped | |
| A few | Basil leaves, torn | |
| Sourdough toasts to serve | ||
| 1 tsp | Sugar | |
| 2 tbsp | Olive oil | |
| Salt to taste | ||
| Pepper to taste | ||
Instructions |
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| 1. | Boil tomatoes in water for a few minutes. When the skin starts to peel, drain. Cool, drain water and puree the tomatoes | |
| 2. | Heat oil in a pan. Sauté the onions, peppers and garlic for a few minutes. Add in tomato puree and let it slowly reduce. Add in the cumin, paprika, red chili powder and coriander powder once its reduced and cook for one minute. Add in tomato paste (gives a nice red colour) and sugar. Cook for 2 – 3 minutes. Finally add a few drops of tabasco and season with salt. | |
| 3. | Now make 4 indentations or ‘wells’ in the tomato mixture with a spoon. Gently crack an egg into each well. | |
| 4. | Reduce heat, cover the pan and cook until egg whites are set. | |
| 5. | Uncover and add fresh parsley, basil. Garnish with feta cheese. Season with salt and pepper. Serve immediately with toasted baguette slices. | |
Notes:
1. You can cook eggs as per your choice. Some like it well cooked, some runny.
2. Please feel free to adjust spices as per taste.
