Shakshuka: A Tantalizing Journey of Flavors and Cultures
A hearty breakfast or a light dinner, Shakshuka is a great 30-minute healthy recipe that will add diversity to your meals with only a few simple ingredients you most likely already have in your pantry. It blends exquisite flavors from the Middle East and especially Israel, where it is almost a national dish.
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As winter is still present in many areas, this light and colorful dish of shakshuka is just what you need to liven up your day. It goes great with a warm mint tea or any other flavor you love.
It is also quite versatile, allowing you to switch, add, or remove spices, garnishes, and ingredients, so you can experiment and find the best shakshuka recipe for you and your family. Better yet – you can cook it in single-serving pans so you can adjust each of them to your family members’ diverse preferences.
Serve it with warm pita bread, toast, or a nice, crusty bread, and scoop right from the pan for the most genuine experience. Shakshuka is usually served as a hearty breakfast, but it can also make a delicious brunch or a quick weeknight dinner.
Read on to learn more about what Shakshuka is and how it’s made.
Where does Shakshuka come from?
This seems to be a rather old recipe, emerging right after tomatoes were brought from the New World to Europe and North Africa in the 16th century. Its name in Arabic means “a mixture”, which literally describes the dish in one word. Its origin is still controversial, although it seems to have appeared somewhere in the Maghreb region. Much later, North African Jews who migrated to Israel took the dish with them during the 1950s – 1960s, although it only gained popularity during the 1990s.
Regardless of its origin, Shakshuka is now one of the most popular dishes in North Africa and the Middle East. No wonder, since it’s soooo delicious and easy to make!
How to make Shakshuka
The basic Shakshuka is basically a rich sauce made by simmering together onion, peppers, tomatoes, and spices, with poached eggs on top. There are many variations, that emerged from the different areas where this dish is made, as well as quite a few modern twists.
Many locals in North Africa like to add cheese, sausages, or lamb mince, as well as yogurt, potatoes, broad beans, fresh herbs, or toasted whole spices. Also, you can use any combination of caraway, paprika, cumin, coriander, cayenne pepper, or turmeric to spice up your Shakshuka. My favorite version so far is with cumin, paprika, and turmeric, which is also what I like to use for other Middle Eastern dishes.
Nowadays, you can find some Shakshuka variations in Andalusia, Spain, as well as in Italy, with their signature ingredients. Andalusians call it “huevos a la flamenca” and use chorizo and Serrano ham, while Italians call it “uova in purgatorio” (eggs in purgatory), and add anchovy, basil, and sometimes parmesan cheese.
There is no right or wrong way to cook it. Some only cook it in a pan on the stove, while others just sauté the vegetables to make a sauce, and move the dish to the oven after adding the eggs. Also, it’s all up to you if you want to cook the eggs hard or leave the yolks a little runny.
Tips & Tricks
North Africans use mint a lot, it’s very refreshing and goes great with many of their dishes. If you like it, use a little chopped mint to garnish your Shakshuka. I must say, it’s just perfect, especially for a spicy Shakshuka. Use it as it is or mix it with other herbs like parsley or cilantro.
Shakshuka is also great for those following a keto diet, as it’s a no-carb dish. To add more protein, add some crumbled Feta or parmesan cheese on top, as well as a few avocado slices. A little minced meat is also great, but make sure you add it at the beginning and cook it well through.
To make everything even quicker, cut your onion and peppers into large chunks and chop them in a food processor. If you like your sauce to be even, you can chop them very finely, close to a paste.
I sure hope you will love this 30-minute recipe as much as I do, and I’d love to know how you made it unique.
Quick, Delicious Shakshuka Recipe
Course: Breakfast4
servings10
minutes20
minutes300
kcalA hearty breakfast or a light dinner, Shakshuka is a great 30-minute healthy recipe that will add diversity to your meals with only a few simple ingredients you most likely already have in your pantry.
Ingredients
1 Tbsp Olive Oil
1 Medium Onion, Finely Chopped
1 Bell Pepper, Diced
4 Cloves of Garlic, Finely Chopped
1 Bunch of Fresh Parsley, Roughly Chopped
4 Large eggs
14.5 oz Can of Diced Tomatoes
1 Tsp Paprika
1 Tsp Cumin
1 Tsp Turmeric
Salt and Pepper to Taste
Directions
- Heat the oil in a large pan over medium heat. Sauté the onion and bell pepper for about 5 minutes, or until soft and slightly translucent.
- Mix in the garlic and spices and cook for one more minute. At this point, the kitchen will already fill with all the delicious flavors blending together.
- Add the canned tomatoes or diced fresh, peeled tomatoes. If using fresh tomatoes, they should be very ripe and juicy. Season with salt and pepper and simmer the sauce until most liquid has evaporated.
- Make small wells in the sauce and crack an egg into each one. Cover the pan and either keep cooking on the stove for 5 – 8 minutes
- Garnish with freshly chopped parsley, according to your taste. I have also added freshly ground pepper, but you can skip it if you don’t like it or if the Shakshuka is already spicy enough.
Notes
- Like most dishes, Shakshuka is best served fresh. This is when the flavors are at their peak, and the dish keeps all its properties. However, you can refrigerate it for up to 3 days in food storage containers. Be careful, though, as reheating may overcook the eggs. If you already cooked them hard, then don’t worry.
- I wouldn’t try freezing it and I don’t think it makes any sense. Shakshuka usually vanishes minutes after being served and there are hardly any leftovers. Also, a pan doesn’t make so many servings that you can’t eat in a day or two.