Shakshuka is a classic, nourishing & filling Middle Eastern and North African dish, that's eaten for breakfast or any meal of the day. The traditional version is a simple, yet delicious combination of simmering tomatoes, onion, garlic, spices and gently poached eggs.
What is Shakshuka?
Shakshuka is a traditional North African and Middle Eastern dish, that is usually served for breakfast (or any meal of the day). It is made from simple and healthy ingredients and it's vegeterian. Shakshuka means "a mixture" and it is made with eggs in an aromatic tomato sauce. So simple, yet so amazing!
Topping ideas vary depending on preferences.
Ingredients & substitutions for Shakshuka
For this classic, easy and delicious mediterranean breakfast you will need only a few ingredients:
Onion: chopped or minced.
Red bell pepper: chopped or minced.
Garlic: chopped or minced. For this recipe I use 3-4 garlic cloves. Feel free to reduce it or don't add it at all.
Tomatoes: During summer time, I prefer to use fresh tomatoes or cherry tomatoes. When I cannot find juicy and flavorful tomatoes, I use whole peeled canned tomatoes.
Harissa paste: it is a hot chili paste, that is originated in Tunisia. Harissa has a unique, peppery flavor and adds red colour and heat to the dishes. It is made of red chilies, garlic oil, vinegar & lemon juice and spices. Find it in middle eastern shops or just shop it online. There are two versions of Harissa, a sweet and a spicy one. I've chosen the spicy version, but feel free to use the sweet version, if that's what you prefer. If you are not into spice, just avoid to include Harissa in your Shakshuka.
sugar: to balance the acidity of the tomatoes.
extra virgin olive oil
chili powder: for extra spiciness, if you are into spice.
salt & pepper: to taste
Shakshuka cooking steps
On a non-stick skillet or stainless steel pan, heat extra virgin olive oil and sauté onion, garlic and pepper until soften. Add Harissa paste and cook for a minute. Next add tomatoes, sugar, coriander and season with some salt & pepper to taste. Simmer for 7-10 minutes or until the sauce is ready. Taste and adjust seasoning if needed.
Make 4-5 little indentations in the pan with the sauce and crack the eggs in them.
Lower heat to low, cover the pan with the lid and cook for 7-10 minutes or until the egg whites are set. Be careful not to overcook the eggs, unless you want them so. The cooking time of the eggs depends on eggs size. I would recommend to check every 1-2 minutes, if the egg whites are set. Once done, take off the lid and remove from heat.
Enjoy hot or warm. Optionally finish with some chopped parsley, chili flakes or crumbled feta cheese. Other topping ideas is goat cheese or parmesan cheese. Enjoy with a crusty bread, warm pita bread or flatbread.
What to serve Shakshuka with
Traditionally Shakshuka is served for breakfast with bread. However, I enjoy it also for brunch, lunch or dinner. If you do so, you could serve it alongside: Greek Salad, Greek Eggplant Dip, Hummus, Creamy Greek Feta Dip, Potato Salad and many more.
Preparation time: 10 mins
Cooking time: 30 mins
1 big onion, finely chopped
1 red bell pepper, finely chopped
3-4 garlic cloves, minced
450 gr. chopped tomatoes
1 tsp. Harissa paste
1/2-1 tsp. sugar
2 tbsp. extra virgin olive oil
1/2 tsp. dried coriander
1/2 tsp. cumin powder
salt & pepper to taste
Heat extra virgin olive oil in a skillet. Add onion, garlic and bell pepper and sauté for 5 minutes or until soften, while stirring occasionally.
Add Harissa paste and sauté for a minute. Next, add chopped tomatoes, coriander, salt & pepper and cook on medium heat for approximately 7 minutes.
When the sauce is ready, make 4-5 indentations in the mixture and add egg in each of them.
Cover the pan with the lid and cook on low heat for 7-10 minutes or until the egg whites are set.
Sprinkle with desired toppings, like chopped parsley, chili flakes, crumbled feta cheese, goat or parmesan cheese etc.
Serve hot or warm with crusty bread or pita bread and enjoy.
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