Shakshuka
Shakshuka is a hearty and aromatic Middle Eastern dish featuring poached eggs nestled in a rich, spiced tomato sauce, perfect for a cozy breakfast or brunch.
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Introduction
Shakshuka, a savoury dish from the Middle East, has evolved from its humble origins to become a beloved breakfast classic around the globe. Originally a staple of North African and Middle Eastern cuisines, particularly in countries like Tunisia, Egypt, and Israel, it now often takes centre stage at indulgent brunches. Its vibrant colours and aromatic blend of spices make it a feast for the senses. It is more than just a simple dish; it is a communal experience, often served directly from the pan, accompanied by fresh bread for dipping. With its rich history and diverse regional variations, Shakshuka is a dish that promises warmth, comfort, and a delicious burst of flavour all in one pot.
Ingredients
- 2 EL Olive oil
- 1 Onion, diced
- 1 Red bell pepper, diced
- 2 Zehen Garlic, minced
- 1 TL Ground cumin
- 1 TL Sweet paprika powder
- 0.5 TL Chili flakes (optional)
- 400g Canned chopped tomatoes
- 120ml Water
- Eine Prise Salt
- Eine Prise Black pepper
- 4 Eggs
- 2 EL Fresh parsley, chopped
- Optional Feta cheese, crumbled
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened and lightly browned.
- Add the minced garlic, ground cumin, paprika, and chili flakes. Stir for one minute until fragrant.
- Pour in the chopped tomatoes and water. Season with salt and pepper. Stir everything together well and bring to a simmer.
- Reduce the heat and let the sauce simmer for 10 minutes, stirring occasionally, until it has slightly thickened.
- Using a spoon, make four indentations in the sauce and carefully crack an egg into each.
- Cover the skillet and cook the eggs for 6-8 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with fresh chopped parsley and optional crumbled feta cheese, and serve immediately with bread for dipping.
Nutrition
Tips & Variations
- For a smokier flavour, use smoked paprika or add some sliced chorizo.
- Prepare the sauce the day before, refrigerate, and add eggs fresh when ready to serve.
- Avoid high heat to prevent scorching the tomato sauce and ensure perfectly poached eggs.
- Pairs wonderfully with warm pita bread, fresh coriander, or a dollop of Greek yoghurt.
- Substitute eggs with firm tofu for a vegan version, or add chickpeas for extra protein.
Frequently Asked Questions
- Can I prepare Shakshuka in advance?
- You can easily prepare the tomato sauce a day in advance. Store it in the refrigerator and only add the poached eggs just before serving to ensure the best quality.
- What side dishes go well with Shakshuka?
- Traditionally, Shakshuka is served with fresh flatbread or a crusty baguette to soak up the delicious sauce. A fresh salad or hummus also makes a great accompaniment.
- How do I store leftover Shakshuka?
- Leftover Shakshuka should be stored in an airtight container in the refrigerator and consumed within 2-3 days. Reheat gently in a pot over low heat.
- Can I use other vegetables in Shakshuka?
- Yes, you can adapt the recipe as you wish. Spinach, zucchini, or mushrooms are delicious additions and bring variety to the dish.