Tomato and Eggs Shakshuka Recipe (Easy & Authentic)

More About Shakshuka?

Shakshuka is a simple Mediterranean dish with roots in North Africa, particularly Tunisia. Nonetheless, its popularity goes beyond Africa. It’s a staple in the Middle East, for example, particularly in Tel Aviv, Israel.

Its name “shakshuka” comes from the Arabic word, meaning “all mixed up” or “shaken.”

Shakshuka features eggs poached or braised in a rich, spiced tomato and bell pepper sauce.

The seasonings often include warm spices like cumin, paprika, and crushed red pepper flakes for a bit of heat. However, you can experiment with your spice blends to suit your flavour preferences. It’s what being a cook is all about.

Talking of being a cook, some versions of shakshuka recipes add green vegetables (like spinach), butternut squash, or even small chunks of beef or lamb.

You can enjoy shakshuka at any time of day, even though it is regarded as a breakfast food in most parts.

What Can You Serve with Shakshuka?

• chopped fresh herbs like basil, cilantro or parsley
• Crumbled feta cheese for that tangy flavor
• Avocado for creamy texture
• Chilli sauce for an extra kick
• You can’t go wrong with crusty bread or pita bread to scoop up the sauce goodness. Slices of chapati are a delicious addition to shakshuka as well.

Tomato and Eggs Shakshuka Recipe (Easy & Authentic)

Shakshuka is a simple, flavorful dish of eggs poached in a spiced tomato sauce with bell peppers, onions, and garlic. Topped with fresh herbs, it’s a satisfying one-pan meal that pairs perfectly with bread or chapatis.

Author: Jessie Wk

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 5 Best Season: Suitable throughout the year

Ingredients

Servings

• 2 Tbsp olive oil
• 1 white onion chopped
• 3 cloves of garlic, minced
• 1 Tsp ground cumin
• 1 Tsp ground coriander
• 1 Tsp paprika
• Salt
• 1 red bell pepper
• 5 ripe tomatoes diced
• 5 eggs
• Fresh basil
• black pepper

Instructions

1. In a large skillet, heat olive oil over medium heat. Saute onion and minced meat garlic until translucent.

2. Add cumin, coriander, paprika, salt & pepper and stir well.

3. Next, add tomatoes and red bell pepper. Cook until the sauce is reduced and is thick.

4. Make 5 ‘wells’ in the tomato stew and carefully crack each egg into them. Spread a bit of sauce into the egg whites to allow them to set faster.

5. Cover the skillet with a lid and continue cooking over medium-low heat for 5 to 8 minutes until the egg whites are set and done to your liking.

6. Garnish with fresh basil, serve with crusty bread or chapati.

Note

Storage: shakshuka is best served immediately, but you can store leftovers in an airtight container for up to 3 days. Reheat the leftover shakshuka on the stove top over low heat. You can also divide the sauce and store it in an airtight container, and reheat the sauce before adding fresh eggs.