Shakshuka

Shakshuka is a versatile one-skillet meal that is easy to make, extremely healthy, and addictive. It originated from North Africa but has since made its home in Israel and across the wider Middle-East region. Its a staple dish at any Israeli breakfast but is equally popular for lunch or dinner.

I got introduced to this dish the first time I went to Morocco on a holiday with a few friends. At that time I was not a fan of runny egg yolks so was a bit sceptical of trying Shakshuka but after trying it I instantly fell in love with the dish. The combination of tomatoes and pepper with the soft eggs and warm spices make me go back to the dish again and again.

Shakshuka is made up of eggs cooked in tomato sauce and peppers, with onions, other herbs and spices and is cooked long enough for the flavours to develop. It is usually served in the pan it was cooked in, along with some pitta bread or Arabic flat bread. With a simple dish such as this, the possibilities are endless. You can add chickpeas, leeks, chard, cheese and lots of other ingredients to your liking. But I love mine simple.

.

HELPFUL TIPS AND TRICKS OF MAKING SHAKSHUKA:

• Always use ripe tomatoes, as they are deep red in colour and taste sweet even when eaten raw.
• It is important for the spices to be as fresh as possible to get the right flavours and fragrance.
• Use fresh eggs and take them out of the fridge ahead of time and add to the dish at room temperature.
• To cook eggs to perfection separate the eggs, cook the egg whites first (as they take longer to cook) and when they set a bit add the yolks and cook uncovered till the yolk is cooked to your liking. I like mine a bit runny so I cook the egg yolks for 40-45 seconds.
• Use extras that enrich the flavours and texture of the dish like parsley, feta cheese, halloumi cheese, zatar powder etc.

.

.

Shakshuka

Serves: 5 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

• 2.5 tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1/4 cup spring onions, chopped
• 1 green pepper, deseeded and diced
• 1 red pepper, deseeded and diced
• 6 vine tomatoes, chopped
• 1/2 cup cherry passata sauce
• 1 cup spinach, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp sumac
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp Aleppo chilli flakes (optional)
• 2 tsp harrisa paste
• 5 eggs
• Salt and pepper to taste

For Garnish:

• Avocado
• Parsley, chopped
• Dill
• Feta Cheese (optional)

method

1. Heat oil over medium heat in a 12" cast iron skillet. Add the onions, garlic, dried parsley, green and red peppers, spring  onions, salt and pepper. Cook until the onions are soft and translucent, this should take 5-6 minutes.
2. Reduce the heat to a medium low and add the tomatoes, passata, harissa paste, paprika, cumin powder, coriander powder and sumac. Sauté and simmer for 15 minutes to until the tomatoes are mushy and the sauce has thickened. 
3. Add the spinach and stir until it has wilted. Taste and adjust the seasoning. Make 4-5 wells in the sauce and crack in the eggs. Cover the pan and cook until the eggs are set, this should take approximately 5-7 minutes. This time will depend on how runny you want the eggs yolk. 
4. Sprinkle with chilli flakes, avocado, parsley, dill and feta cheese. Serve warm with pita bread.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!