Shakshuka Recipe
Shakshuka has roots in North Africa and the Middle East, particularly in countries like Tunisia, Morocco, and Israel. The word “Shakshuka” roughly translates to "a mixture" in Arabic, which perfectly describes this dish.
Equipment
- Large skillet or frying pan (preferably cast iron)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- Olive oil – 2 tablespoons
- Garlic – 3 cloves, minced
- Onion – 1 medium, finely chopped
- Bell pepper – 1 large, diced (red or yellow for sweetness)
- Tomatoes – 4 large, diced or 1 can (400g) of diced tomatoes
- Tomato paste – 2 tablespoons
- Spices: Paprika (1 tsp), cumin (1 tsp), chili powder or cayenne pepper (optional, to taste)
- Salt and pepper – to taste
- Eggs – 4-6 large
- Fresh parsley or cilantro – for garnish
- Optional toppings: Crumbled feta cheese, avocado slices, or toasted bread for serving
Instructions
- Step 1: Prepare the BaseHeat the olive oil in a large skillet over medium heat.Add the chopped onions and sauté until soft and translucent (about 3-4 minutes).Stir in the minced garlic and diced bell peppers. Cook for another 5 minutes, until the peppers soften.
- Step 2: Add the Tomatoes and SpicesAdd the diced tomatoes and tomato paste to the skillet. Stir well to combine.Sprinkle in the paprika, cumin, and chili powder or cayenne pepper (if using). Season with salt and pepper to taste.Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
- Step 3: Poach the EggsUse a spoon to make small wells in the sauce for the eggs.Crack an egg into each well, being careful not to break the yolk.Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).
- Step 4: Garnish and ServeRemove the skillet from the heat and sprinkle fresh parsley or cilantro over the top.Optional: Add crumbled feta cheese or avocado slices for extra flavor.Serve hot with toasted bread, pita, or a side salad.