Coming right from North Africa, Shakshuka is a quick to cook, easy recipe that is a favourite all across Middle East and North Africa. Made using a simple combination of tangy tomatoes, caramelised onions and fragrant garlic and a couple of simple off the shelf spices, Shakshuka is the easiest breakfast that you can throw in a couple of minutes. Made using gently simmering a fragrant gravy using tomatoes, onions and garlic in oil with gently poached eggs, Shakshuka is a tummy filling dish that can be scooped with a spoon or butter toasts and butter naan.
The very first times when I heard of Shashuka, I was amazed. I thought of it as a spicy, middle east dish that will be full of tons of spices and bold flavours. But when I saw it, the dish amazed me with its simplicity yet fragrant aroma.
Once that I tasted it, it became an absolute favourite in the house.
The traditional shakshuka is a classic dish that originated from North Africa and the Middle East, generally eaten for breakfast. It is made using simple and healthy ingredients that are absolutely vegetarian. Shakshuka, according to the dictionary means a mixture. However, this mixture is a traditional take on making a fragrant curry using tomatoes, onions and Spices as the base. The base is later, topped with eggs that opposed along with the curry.
Nowadays, you may be able to find a lot of customised versions of shakshuka, like green shakshuka, Mustard Shakshuka or even Shakshuka with goat cheese. In fact, Shakshuka is no longer eaten the way it is. You can happily eat it with the cheese of your choice.
If you might be worried about the spice level of shakshuka, let me introduce you to the fact that Shakshuka is mainly cooked using spices like paprika, cumin and chilli powder, along with fresh chopped garlic. If you are an Indian, you will definitely find shakshuka not hot or spicy but flavourful spicy.
I guess you might be hungry now, so without waiting any further, let’s get into the recipe for easy, peasy and healthy Shakshuka.
Easy, Peasy and Healthy Shakshuka
A middle-eastern egg dish made using tomatoes and onions along with fragrant spices.
- 1 tsp Oil (You can use any oil of your choice.)
- 2 Medium-sized Onion (Chopped)
- 2-3 cloves Garlic (Chopped)
- 3 Medium-sized Tomatoes (Chopped)
- 1 Red Bell Pepper (You can use any bell pepper of your choice)
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika
- 1 Pinch Cayenne Pepper (If you are an Indian, you can skip this.)
- Salt and Pepper to taste
- 3 Eggs
- 1 tsp Chopped Coriander
Heat a non-stick Pan or Skillet on medium flame and pour oil
Once the oil is hot, add chopped onions and saute for a minute or two
Add garlic and saute onions and garlic together till garlic becomes fragrant and onions become translucent
Add the bell pepper at this stage and continue to saute for another 5-8 minutes till the bell peppers become soft
At this point add the choped tomato along with salt to taste to help the tomatoes cook faster
Once the tomatoes become mushy, add your spices (chilli powder, cumin powder, pepper and paprika) and a little water, if your mixture is becoming dry
Let the curry reduce to a sauce like texture
It is time to add your eggs. Crack the eggs, one by one on to the mixture and reduce the flame of the gas to slow
Close the pan with a lid and let the eggs cook over the low flame along with the sauce
If you love runny yolks like me, you can take the pan off the stove top
If you like the eggs properly cooked, keep cooking them in the sauce with a closed lid until they cook to the stage of your choice
Switch off the gas and garnish your dish with chopped coriander or chees, if you like
Serve it hot for breakfast or any meal of the day along with warm crusty bread, naan or a green salad of your choice
I hope you loved the recipe as much as I loved creating it for you. If you try my recipes, do give me a shout out on Instagram and Facebook. \
Looking forward to your creations.
Until next recipe,
Keep devouring good food and stay home!