Authentic Shakshuka

by Cookie

Shakshuka is an easy and healthy to cook breakfast served with simple eggs poached over the spicy tomato stew. This dish can be cooked in different ways and seasoned with whatever you have at hand spices, greenies, or fresh herbs. 

Shakshuka is a very popular breakfast dish in the Middle East (originated in Tunisia), growing its popularity all over the world and becoming nowadays a flavorful, vegetarian, easy to cook and healthy dish. The best thing that comes to mind when you hear Shakshuka, is its spicy tomato sauce that is truly delicious and hearty. My husband simply adores spicy meals, for me, I cook it less spicy as I don’t like too hot dishes. Shakshuka is one of the best, quick, and delicious breakfasts I use to cook on a daily base. What I adore about it, is the variations of vegetables I use to prepare this recipe, hot pepper or bell pepper, tomatoes or canned tomatoes, and the best fresh eggs. 

The simple combination of vegetables, simmering tomatoes, eggs, and herbs make this dish so flavorful that I am sure you will cook it again and again. One more great point about Shakshuka is the flavorful taste it has indeed. Also, it will not take much of your time, nor money. It is a healthy dish, comforting and truly flavorful.

What is Shakshuka?

I will never forget my first experience when I ate Shakshuka for the first time. I had no idea that it was so hot and spicy, so my first try was a burnt mouth. However, I didn’t stop loving it, on the contrary, I adore this simple and tasty dish but I prepare it less spicy for me, and very hot for my husband. I consider the shimmering tomatoes, with herbs, garlic and eggs are a great combination of a light, healthy and low-carb meal. Shakshuka is a dish that will take you to the Middle East by simply eating it. It is a window to the Oriental world that will make you feel the tasty and rich contrast of sour, sweet and spicy.   

How to make the best Shakshuka?

Shakshuka is a decadent and flavorful dish that has poached eggs over the spicy tomato sauce. When you are bored with omelets and fried egg recipes, try and make an easy and healthy Shakshuka recipe. It is not only about eggs, tomatoes, and herbs, it is all about the intense flavors, colors, and texture. An ideal breakfast or brunch dish, Shakshuka has fun variations on the classic. 

For this dish, you will need sautéed tomatoes, eggs, herbs, spices, and vegetables. Shakshuka needs a few common ingredients, an iron skillet, and a big appetite because you will enjoy it. The traditional Shakshuka recipe is baked into the oven, but this requires more time and energy-consuming compared to a Shakshuka made on the stove. Usually, I prepare it for breakfast, and because I am always in a hurry, I do prefer to cook it quicker on the stove.

Chop all vegetables – onions, garlic, and chilly pepper and peel the tomatoes. In order to save my time, I buy already-peeled canned tomatoes. When the sauce is cooked add the poached eggs over the top. For note: when you cook the tomato stew do not cover the iron skillet, let it boil uncovered until it evaporates the juice and becomes thicker. 

Shakshuka is a quick to make meal, where all the vegetables are infused with pureed tomatoes to create a perfectly balanced nest for poached eggs for breakfast or dinner as well. 

Shakshuka ingredients and herbs

Method:

  1. Chop one onion and two garlic cloves and fry them in the pre-heat iron skillet until smooth.
  2. Add 1 teaspoon of each spice: cumin, paprika, and oregano.  
  3. Chop one chilly pepper and add it to the sautéed vegetables. 
  4. Chop tomatoes (one canned of 750gr) in small pieces and add them to the cooked onion and garlic.
  5. Shimmer all vegetables until the extra juice is evaporated and the tomato stew is thickened.    
  6. Crack 4 eggs over the tomato stew, and season with salt and fresh ground black pepper. Cover the skillet and leave it to cook for about 3-5 minutes.  
  7. Garnish with fresh cilantro and spring onions before serving for a nice look. 
  8. Best served immediately.

Shakshuka Tips:

  • Many people add to Shakshuka bell peppers and feta cheese. I go for a more classical Shakshuka recipe. 
  • Tomatoes for Shakshuka recipe can be used fresh or canned ones. For a fine roasted flavor add smoked paprika. 
  • Shakshuka is a popular dish made of hot chili peppers but if you do not like spicy dishes you can add just a half of a chilly pepper, or avoid it at all. 
  • I prefer to cook Shakshuka with qualitative chicken eggs, but I have been served this dish in some restaurants with quail eggs. Also, this is a tasty and great dish for vegetarians. What I also like about this dish is that it is a low-carb meal, with an intense flavor and truly delicious.      

What To Serve With Shakshuka?

The most important and delicious part about Shakshuka is the warm/fresh crunchy baguette that is simply mouth-watering and perfect. You can opt for any kind of fresh bread you have at home, be it either a fresh pita bread, nachos, tortillas, or french baguette. I personally adore the crunchy fresh baguette that goes so perfect with tomatoes and eggs.  This dish is so versatile and so easy that you can add either more vegetables, eggs, or feta cheese, and you will not go wrong. Once tried, you will become a Shakshuka fan.

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Shakshuka Recipe

Shakshuka is an easy and healthy to cook breakfast served with simple eggs poached over the spicy tomato stew. This dish can be cooked in different ways and seasoned with whatever you have at hand spices, greenies, or fresh herbs. 


Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Oriental
Keyword: Shakshuka, Shakshuka baked in the oven, Shakshuka recipe, Spicy Shakshuka
Servings: 4
Calories: 79kcal
Author: Cookie

Equipment

  • Large cutting board
  • spatula
  • frying pan

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 canned tomato
  • 4 eggs
  • 1 tsp sea salt
  • 1 tsp black pepper

Garnish Shakshuka

  • spring onions

Instructions

  • Chop one onion and two garlic cloves and fry them in the pre-heat iron skillet until smooth.
  • Add 1 teaspoon of each spice: cumin, paprika, and oregano.  
  • Chop one chilly pepper and add it to the sautéed vegetables.
  • Chop tomatoes (one canned of 750gr) in small pieces and add them to the cooked onion and garlic.
  • Shimmer all vegetables until the extra juice is evaporated and the tomato stew is thickened.   
  • Crack 4 eggs over the tomato stew, and season with salt and fresh ground black pepper. Cover the skillet and leave it to cook for about 3-5 minutes.  
  • Garnish with fresh cilantro and spring onions before serving for a nice look. 

Nutrition

Calories: 79kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 646mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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