This post may contain affiliate links. Learn how to make shakshuka perfectly every time! Shakshuka is a simple dish made of gently poached eggs in a delicious easy dish recipe tomato and bell pepper sauce.
Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. Read through for important tips and watch the video for how to make shakshuka! Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you’ll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for “all mixed up” or “shaken. Once the sauce is ready, you’ll simply nestle the eggs in it and allow them to gently cook in the simmering sauce until the whites settle.
The eggs are meant to be runny, but if you don’t like them that way, it’s fine to cook them to your liking. Vegetables: 1 large chopped onion, 1 to 2 green bell peppers, and 2 minced garlic cloves. Spices: coriander, cumin, paprika– a trio of warm North African flavors. It helps if your fresh tomatoes are soft and almost overripe. If tomatoes are not in season, you can replace them with 1 28-ounce can of whole tomatoes or 6 cups canned chopped tomatoes with their juices. If you use the canned tomato alternative, you can omit the tomato sauce.
Garnish: This is totally optional, but for me a handful of fresh chopped parsley and mint just before serving adds freshness and a pop of color. And if you love your shakshuka with feta, then add a sprinkle of creamy feta cheese just before serving. Season with kosher salt and coriander, paprika, cumin, and crushed pepper flakes. When the sauce is ready, use the back of a spoon and make some holes in the sauce.
Crack your eggs and nestle each egg in one of the holes you created. I said earlier, the eggs are supposed to be soft and somewhat runny. Once the eggs are ready, garnish with parsley and serve immediately! Add an assortment of warm breads. My favorites are pita bread or challah bread but you can also add a crusty bread of your choice. In addition to bread, add a side salad like this Mediterranean chickpea salad or white bean salad.
Turn it into a vegetarian feast! Cook the meat first in a bit of extra virgin olive oil until fully browned, and season with kosher salt, black pepper, and if you like, a dash of allspice. Or, if you have some leftover meat from a leg of lamb or lamb rack chops, give them a new life by serving them over shakshuka. Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish! 37 0 0 0 23 12V7.
5 0 0 0 2 12c0 2. 5 0 0 0 23 12c0-2. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper.