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EASY TRADITIONAL SHAKSHUKA IN UNDER 30 MINUTES
Shakshuka - the name itself is enough to transport us to a different place, isn’t it? Shak-shuka has an Arabic ring to it which, at least in my mind, immediately conjures images of a bazaar bustling with activity and smelling of exotic spices.
And I don’t think that image is too far off, considering Shakshuka is a traditional Middle Eastern dish that originated North Africa.
Its name is derived from the Arabic word meaning "a mixture". While it is a staple in countries like Tunisia, Morocco, and Israel and has been enjoyed there for generations, its delicious taste has gained it popularity all over the world as a tasty and healthy breakfast option (though I think most people would enjoy it throughout the day).
Shakshuka is a an easy and quick dish made of eggs poached in a flavourful tomato and pepper sauce. This recipe is versatile, and can be customised to your liking with various spices and aromas.
Making shakshuka is simple and requires only a few ingredients. The traditional recipe consists of chopped tomatoes, onion, bell peppers, garlic, and spices like cumin and paprika. The sauce is simmered until it is thick and flavourful, and then eggs are cracked into the it and cooked until the whites are set and the yolks are still runny.
Then just sprinkle it with a pinch of kosher salt, some fresh cilantro or parsley, spring onions and you’re good to go. Some people also add Feta cheese or even sausage to make it more substantial.
WHAT TO SERVE WITH SHAKSHUKA?
Traditionally, shakshuka is served with crusty bread, so be sure to check out my super easy and delicious Soda Bread recipe that goes perfect with it. Also consider my easy 5 minutes yogurt dip with mint & coriander as an accompaniment.
The combination makes this dish a perfect weekend brunch for your family and friends.
I would love to know how popular Shakshuka is around the world. Where did you first eat or hear of Shakshuka? And where are you from? Let me know in the comments. And as always: recipe sharing is caring <3
xoxo Rena
Easy traditional Shakshuka
Shakshuka is a an easy and quick Middle Eastern breakfast dish made of eggs poached in a flavourful tomato and pepper sauce. This recipe is versatile, and can be customised to your liking with various spices and aromas.
Fact Sheet
Category: Breakfast Cuisine: Middle Eastern Dairy free Gluten free Low calorie Low carb Low fat Vegetarian Starters under 1 hour under 30 minutes Breakfast Cooking Method: Cooking Diet: Gluten Free Low Calorie Low Carb Low Lactose Vegetarian Preparation Time: 10 minutes Total Time: 30 minutes Servings: 2Ingredients
- 6 medium size ripe tomatoes (chopped)
- 4 eggs
- 1 red bell pepper (chopped)
- 1 red onion (sliced)
- 2 spring onions (sliced)
- 3 garlic cloves (minced)
- 1 TBSP tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 handful fresh cilantro or parsley, chopped
- (if you want it spicy: 1 red chilli pepper or 1 tsp chilli flakes)
- 1 TBSP vegetable oil
- 1 tsp olive oil
- salt
- black pepper
Instructions
- In a large pan, heat 1 TBSP vegetable oil and sautée onions on medium heat for 5 minutes until translucent
- Add chopped garlic, sautée for 2 more minutes
- Then add tomato paste and spices and caramelise for 2-3 minutes while stirring
- Add chopped tomatoes and bell pepper, let simmer on low-medium heat for 10 minutes until tomatoes and peppers are soft
- Turn up the heat to bring to a bubbling simmer.
- With the back of a ladle or spoon, make 4 indents in the tomato sauce and crack an egg into each
- Sprinkle with a bit of salt and pepper and continue to simmer for 2 minutes, then close the lid and turn down the heat to medium-low
- Steam eggs for approx. 3 more minutes, until the egg whites are firm but the yolks remain runny
- Check after every minute to avoid overcooking your eggs
- As soon as the desired consistency is achieved, take off the stove
- Garnish with chopped herbs and spring onions, pour 1 tsp extra virgin olive oil over it, season with salt and pepper and carefully ladle your eggs and shakshuka onto a plate.
- Serve with a nice crusty bread
