Shakshuka is a truly delicious recipe made by poaching eggs in a tomato and pepper base. It is popular recipe that hails from Africa and can be eaten for breakfast, lunch, or dinner. You can either make it on the stove, under the grill or in the oven.
Shakshuka
This is a North African dish that is best described as poached Eggs on a tomato pepper base.
All you need with it is a hunk of bread and you can dip into it.
Ingredients
Here is what you will need to make it:
Extra Virgin Olive Oil
Onion – White, Red or even Spring Onions
Red Pepper – You could try Green but I prefer Red, Orange or Yellow.
Garlic – Pureed or Fresh (sliced or crushed).
Spices – Coriander, whole Cumin, Smoked Paprika, Cayenne Pepper.
Tomatoes – Either chopped tomatoes or pureed Plum Tomatoes.
Tomato Puree or Harissa – I prefer Rose Harissa.
Stock -Or Water.
Eggs – As this is an egg based dish, use the best you can find.
Salt and Pepper
How to make Shakshuka
The base starts with cumin (optional), chopped onions and peppers.
Then some garlic is added, followed by warming spices (coriander, smoked papika and cayenne).
This is followed by adding tomatoes, tomato puree or harissa, stock or water, salt, pepper and a pinch of sugar. I do this for 12 minutes overall. 2 at a higher temperature and then 10 on low.
Then the eggs are added on and poached. 5 – 10 minutes (covered).
Check the seasoning at this point and adjust.
Make hollows in the tomato and crack in eggs.
The above is a single serving of Shakshuka.
Notes
I add either chopped tomatoes or pureed plum tomatoes in this recipe.
The eggs are poached so they are runny, but you can cook them longer if you prefer.
Variations
Feta – I like to crumble in some Feta and I think this takes it to another level.
This is an easy recipe to adapt:
Why not try:
Braised Eggs and Butterbean Shakshuka
Other Variations
You could add the following:
Veg – Courgettes, Broccoli, Mixed Veg, Corn.
Beans – Black Beans, Kidney Beans, Butter Beans.
Meat – Minced Lamb would work really well but you would need to cook that in first after adding the onions, garlic and spices, then add the tomatoes. Seasoning would likely need to be topped up slightly too.
How to serve
For me the perfect partner to Shakshuka will always be a crusty bread.
Can it be made ahead?
I would suggest making this just before serving for the best results but the good news is that if you do have leftovers, they do keep well in the fridge for up to 2 days.
More Egg Recipes:
Menemen – Turkish Scrambled Eggs
Middle Eastern Shakshuka with Burrata or Feta
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Shakshuka
A delcious Africanrecipe of poached eggs on a onion, pepper and tomato base with warming spices
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Cumin Seeds
- 1 Onion diced
- 1 Red pepper cut into long strips or diced
- 4 cloves Garlic crushed
- 1 tbsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne
- 400 g Plum Tomato Tin Pureed
- 2 tbsp Harissa or Tomato Paste I like Rose Harissa
- 125 ml Veg/Chicken Stock or Water
- Salt and Pepper to taste
- Pinch Sugar
- 4 Eggs
- Parsley, Dill or Coriander to serve
Instructions
-
Heat the oil over high heat. Add the Cumin.
-
Once it sizzles, add the onions and red peppers. Cook for 10 minutes until golden brown.
-
Now add the Garlic and cook for 2 minutes.
-
Add the Smoked Paprika, Ground Coriander and Cayenne. Saute for 2 minutes on medium low.
-
Pour in the Tomatoes, Harissa, Stock, Salt, Pepper and Sugar and simmer for 15 minutes on low.
-
Made 4 spaces in the tomato. Crack in the eggs gently. Season each egg.
-
Cover and cook on low for 5 - 10 minutes until the eggs are set.
Recipe Notes
Notes
I add either chopped tomatoes or pureed plum tomatoes in this recipe.
The eggs are poached so they are runny, but you can cook them longer if you prefer.
Variations
Feta - I like to crumble in some Feta and I think this takes it to another level.
This is an easy recipe to adapt:
Why not try:
Braised Eggs and Butterbean Shakshuka
Other Variations
You could add the following:
Veg - Courgettes, Broccoli, Mixed Veg, Corn.
Beans - Black Beans, Kidney Beans, Butter Beans.
Meat - Minced Lamb would work really well but you would need to cook that in first after adding the onions, garlic and spices, then add the tomatoes. Seasoning would likely need to be topped up slightly too.
How to serve
For me the perfect partner to Shakshuka will always be a crusty bread.
Can it be made ahead?
I would suggest making this just before serving for the best results but the good news is that if you do have leftovers, they do keep well in the fridge for up to 2 days.
This recipe looks delicious! I need a big hunk of bread and I’m ready to dig in! On another note, your father-in-law sounds like a very special person, and it’s not easy to lose someone so dear. I’m sorry for your loss and pain. Sending warm thoughts to you and your family.
Thank you! It is so delicious! Thank you for your kind words with regard to my father in law. He was an amazing, amazing man. x
This recipe looks the the right way to sneak in some veggies and get it loaded with protein. The perfect way to start the day. Hearty and delicious!
Thank you, certainly is a great start to any day!
This is our favourite budget meal, as not only are eggs cheap when they are a delicious source of healthy protein too.
Yep great budget meal and great for the old protein too. Winner winner
So sorry to hear about the reunion of a great loss to you. It’s always hard to lose someone. I lost a dear friend and my grandfather within 2 weeks of each other about a year and a half ago, and that time was really painful when the anniversary came around. Still is everyday, actually. On another note….. the shakshuka sounds amazing! Isn’t it great that we have food to brighten our spirits a bit?
Certainly is! Love shakshuka. I’m sorry to hear about your losses so close together. I pray it gets easier for you. x
This looks so tasty! I make a curry that sounds a lot like this, with the runny eggs on top and all. It’s soooo delicious!
Thank you, sounds delicious!