Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
What is shakshuka-
Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Traditional shakshuka originally came from North Africa–Tunisia is said to be its place of birth–but it is quite popular in the Middle East and you’ll find variations of it in Palestine, Israel, Egypt and many other places.
1 medium onion
1 red bell pepper
4 garlic cloves
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 cup tomato puree
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
1/4 feta cheese
1/4 parmesan cheese
1.Onions, garlic chopped.
2.Bellpepper diced and deseeded.
3.Tomatoes puree-Blanch deskined and deseeded and put it in a blender for a fine puree.
4.Cheese-Grate both the cheese by a grater.
5. Roast all spices and grind it or you can buy it from any spice shop or supermarkets.
- Add oil in a hot pan and drop the chopped garlic. Stir and allow it to infuse in the oil for a while.
- In a minute or so, scatter the chopped onion. Season with salt and pepper and allow it to soften a bit. Make sure the onion does not brown.
- Next, add the chopped red peppers and continue slow cooking until the peppers are softened. This should take about 10 minutes.
- Then, pour the tomato puree, sprinkle some salt and give it a stir. Add cumin powder, paprika and chilli powder. Stir and continue cooking until it turns into a thick sauce. Add water if it gets too dry or starts sticking at the bottom of the pan.
- The sauce should take a few minutes to be ready and once done, add both feta cheese and parmesan cheese. Give it a stir.
- Then, crack the eggs on the sauce and cover the pan. In about two minutes, the eggs should be cooked through.
- Sprinkle finely chopped cilantro and serve warm.
Note- In this recipe, I use cheese but you can or cannot as it depends upon you. Some of the shakshuka recipe may contain different ingredients such as spinach, lemon etc. You can also use as per your taste. But this recipe is authentic.
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Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.