Shakshouka is a simple breakfast dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It originated in Tunisia and spread throughout North Africa and the Middle East.
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Shakshouka, Arabic for “a mixture,” traditionally consists of poached eggs on top of a base of tomatoes, onions, and spices.
Today, you can find many variations of Shakshouka, with most people adding variations of vegetables. You can modify it to your preferences by including feta or goat cheese. The options are endless, which is what makes this dish such a national favourite in many countries.
You can serve Shakshouka for breakfast, brunch, lunch, or even dinner, although most people like to eat it for breakfast.
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How to Prepare Shakshouka
Ingredients
- Coriander
- Mint (Optional)
- 1 tbsp Cumin
- 2 tbsp Paprika
- Six fresh tomatoes
- 6 Large fresh Eggs
- 2 tbsp virgin olive oil
- One large onion, diced
- Two minced garlic cloves
- 1 to 2 green bell peppers, diced
- A pinch of red pepper flakes or cayenne pepper.
- A handful of fresh chopped parsley (Optional)
Instructions
- Pour extra virgin olive oil into a nonstick pan and put it to boil
- Add the chopped onions
- Saute the onions for 2 minutes
- Add the bell peppers and garlic
- Season with kosher salt, coriander, paprika, cumin, and crushed pepper flakes.
- Add fresh diced tomatoes after stirring the vegetables for at least 5 minutes.
- After bringing the tomatoes to a boil, cover them and simmer them for about 15 minutes. Then, remove the cover and simmer the sauce for 5 minutes or until it thickens.
- When the sauce is ready, use the back of a spatula to make some holes. Crack your eggs, then place each one inside the corresponding hole you made.
- Cover the skillet and allow the eggs to simmer in the sauce over low heat until the egg whites have settled.
- Add the mint( optional)
- Once the eggs are ready, garnish with parsley and serve hot!
What Can I Serve with Shakshouka?
There is no right or wrong way to serve this tasty dish, but in my opinion, bread such as a crusty loaf is essential.
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You can serve Shakshouka with other dishes. Here are a few ideas:
- Add an assortment of warm breads of your choice for breakfast or brunch.
- Include a side salad like the chickpea salad from the Mediterranean or a white bean salad in addition to the bread for lunch.
Tips for Preparing Shakshouka
If you’re not dairy-free, crumbled feta or goat cheese on top is a delicious addition. Traditionally, it’s also served with pita, but you can serve it with slices of avocado.
Because tomatoes are acidic, they may erode the seasoning and dull the finish on your cast iron pan. Additionally, the food may have a faint metallic taste. So it’s best to cook Shakshouka in a stainless steel pan, like this beauty on Amazon.
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Video Credit: @buzzfeedtasty, Tasty.
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Libyan Shakshouka
Equipment
Ingredients
- Coriander
- Mint Optional
- 1 tbsp Cumin
- 2 tbsp Paprika
- 6 fresh tomatoes
- 6 Large fresh Eggs
- 2 tbsp virgin olive oil
- 1 large onion diced
- 2 minced garlic cloves
- 1 to 2 green bell peppers diced
- A pinch of red pepper flakes or cayenne pepper.
- A handful of fresh chopped parsley Optional
Instructions
- Pour extra virgin olive oil into a nonstick pan and put it to boil
- Add the chopped onions
- Saute the onions for 2 minutes
- Add the bell peppers and garlic
- Season with kosher salt, coriander, paprika, cumin, and crushed pepper flakes.
- Add fresh diced tomatoes after stirring the vegetables for at least 5 minutes.
- After bringing the tomatoes to a boil, cover them and simmer them for about 15 minutes. Then, remove the cover and simmer the sauce for 5 minutes or until it thickens.
- When the sauce is ready, use the back of a spatula to make some holes. Crack your eggs, then place each one inside the corresponding hole you made.
- Cover the skillet and allow the eggs to simmer in the sauce over low heat until the egg whites have settled.
- Add the mint( optional)
- Once the eggs are ready, garnish with parsley and serve hot!
Video
Nutrition
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