Best Shakshuka Recipe

Are you looking for an easy, tasty, and healthy breakfast in 20 minutes? Take the best shakshuka recipe and make perfect fried eggs with tomato sauce and herbs. It’s hearty, satisfying, and a recipe I promise you’ll want to make again and again. Well, let’s learn what you need to make this recipe and start making a delicious brunch or breakfast together!

What is a Shakshuka?

Shakshuka is a flavorful and bright dish. It consists of poached eggs in a rich, spicy tomato and bell pepper sauce, and herbs. The taste is a wonderful blend of spicy, tangy, and slightly hot, with a touch of sweetness from the tomato and paprika, and a robust depth from the spices used. The sauce is usually flavored with ingredients like cumin, paprika, and chilies, which provide warmth and a little heat. Fresh herbs such as coriander or parsley are often added to the final dish to provide a fresh, aromatic finish.

Origin

The exact origins of shakshuka are somewhat controversial, but it is widely believed to have roots in North Africa, particularly Tunisia. Over time, the dish has spread throughout the Middle East and the Mediterranean region and has become a staple in countries such as Israel, where it is particularly popular as a breakfast or brunch dish. The name “shakshuka” itself is derived from the Arabic word for “mixture,” which is an apt description of the dish’s mix of flavors and ingredients.

Shakshuka Ingredients

• Onion: Onion is the aromatic base for shakshuka, adding a subtle sweetness and depth of flavor when sautéed.
• Bell Pepper: Adds a sweet and slightly spicy flavor. It also adds a pleasant crunch. 
• Dry Chili: Introduces mild heat and a hint of smokiness that enhances the overall heat and complexity of shakshuka.
• Peeled Tomato: Peeled tomatoes are the main ingredient in the sauce. They bring a fresh, tangy, and slightly sweet flavor.
• Eggs: The star of the dish, the eggs are poached directly in the tomato sauce.
• Tomato Paste: Adds a concentrated burst of umami, intensifying the tomato flavor and thickening the sauce.
• Smoked Paprika: Adds depth and complexity to the dish with a smoky, slightly sweet, and earthy flavor.
• Zira (Cumin, 0.04 oz/1g): Provides a warm, nutty, and slightly peppery flavor characteristic of many Middle Eastern dishes.
• Coriander: Fresh coriander adds a bright, herbaceous note and a pop of color as a garnish.
• Cilantro: Adds a citrusy, slightly sweet, and aromatic flavor to the sauce.
• Honey: Introduces a hint of sweetness to help balance the acidity of the tomatoes and the heat of the chili peppers, creating a well-rounded flavor.
• Pita: Served alongside the shakshuka, the pita is perfect for soaking up the sauce and eggs. It adds a satisfying chewy texture and complements the dish.
• Salt: It balances the sweetness of the tomatoes and the spices, and enhances all the flavors in the dish.
• Pepper: Complements the other spices, adding mild heat and a layer of complexity to the dish.

How to Make Shakshuka at Home?

1. First, chop the onion, bell pepper, and tomato into cubes, and cut the cilantro into strips. 
2. Heat a frying pan, sauté the onion until golden brown, add the bell pepper, sauté for another 2 minutes, add the tomatoes, tomato paste, paprika, cumin, coriander, salt and pepper.
3. Then, add 2,5 ounces (70 g) of water and simmer covered for 5-10 minutes, depending on the juiciness of the tomatoes.
4. Add the honey. Cook for another 1 minute.
5. Then make 5 holes in the vegetable sauce for the eggs and add them there.
6. Cook at a low temperature until the egg whites curdle (8-10 minutes).
7. Sprinkle with chopped cilantro.
8. Serve with pita. Enjoy!

Chef Recipe Tips:

• You can use completely different tomatoes of any color.
• You can replace the cilantro with your favorite herbs, such as basil. 
• Honey can be substituted with sugar, stevia, etc. 

Why Shakshuka is a Great Dish

Flavorful and satisfying: The combination of spices, tomatoes, and peppers creates a robust and hearty base, while the poached eggs add richness and protein to make it a complete meal.

Versatile: Shakshuka can be made with a variety of ingredients, such as feta cheese, spinach, or different types of meat, allowing for endless customization.

Healthy: Shakshuka is a nutritious dish that is packed with vitamins from the vegetables and protein from the eggs, making it a healthy option for any meal of the day.

Easy to prepare: Despite its complex flavors, shakshuka is relatively easy to prepare. It requires only a pan and minimal cooking skills, making it accessible to home cooks.

Overall, the cultural significance of shakshuka as a beloved dish in many regions is celebrated for its bold, comforting flavors. Contributing to its global popularity is its ability to serve as both a hearty breakfast and a satisfying dinner.

What to Serve with Shakshuka?

There is no right or wrong way to serve this delicious dish, but I think bread, such as pita or crusty flatbread (or even challah), is essential. (I have even been known to use up extra garlic bread just to dip it in the chunky tomato sauce). There are other dishes you can serve with shakshuka. Here are a few ideas for you:

• For breakfast or brunch. Add a choice of warm breads. My favorites are pita, but you can also add any crusty bread you like.
• For the lunch. Add a side salad like this Mediterranean chickpea or white bean salad along with the bread.
• Make the meal a vegetarian feast! Add a mezze platter or small plates such as skordolia (Greek potato dip), falafel, or roasted eggplant to use shakshuka eggs as the centerpiece of a larger vegetarian feast.

Shakshuka Frequently Asked Questions

Is the shakshuka spicy or not?

The spices used in shakshuka can vary, but you’ll usually find paprika, cumin, and chili powder, along with fresh garlic. I would think of it as flavorful and spicy, not hot and spicy. However, if you want to heat it up, you can always add cayenne pepper.

How do I avoid runny egg whites?

Eggs should be cooked through after 5 to 8 minutes in the pan. If you’d like to speed up the process, put a lid on the pan. They’ll cook in about half the time.

Can I substitute fresh tomatoes for the canned ones?

Yes, you can. I use whole, peeled tomatoes, which are easy to break down into a soft texture (because there’s no skin). But you can also use diced fresh tomatoes. If you use fresh, you’ll need about 10 to 12 tomatoes.