Shakshuka

Shakshuka Recipe - North African Tomato and Egg Dish

Region / culture: North Africa | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Shakshuka is a popular Middle Eastern and North African dish that consists of poached eggs in a spicy tomato and pepper sauce. It is a flavorful and satisfying meal that is perfect for breakfast, brunch, or even dinner.

History

Shakshuka has its origins in North Africa, specifically in countries like Tunisia, Libya, and Algeria. It is believed to have been brought to Israel by Jewish immigrants from these regions. The dish has since become a staple in Israeli cuisine and is enjoyed by people all over the world.

Ingredients

0.5 tsp cumin seeds
180 ml light olive oil or vegetable oil
2 large onions, sliced
2 red and 2 yellow peppers, stems and seeds removed, cut into 2 cm strips
4 tsp muscovado sugar
2 bay leaves
6 thyme sprigs, picked
2 tbsp chopped parsley
2 tbsp chopped coriander, plus extra to garnish
6 ripe tomatoes, roughly chopped
0.5 tsp saffron threads
pinch of cayenne pepper
salt and black pepper
up to 250 ml water
8 free-range eggs

How to prepare

In a large pan, dry-roast the cumin over high heat for two minutes.
Add the oil and onions, sauté for five minutes. Then, add the peppers, sugar, and herbs. Cook on high heat for five to 10 minutes until a nice color is achieved.
Add the tomatoes, saffron, cayenne, salt, and pepper. Cook on low heat for 15 minutes.
Add water as necessary to achieve a pasta sauce consistency.
Taste and adjust the seasoning. The flavor should be potent. This stage can be prepared in advance.
Remove the bay leaves and divide the mixture between four deep frying pans (or one large one), ensuring each pan is large enough to hold a generous individual portion.
Place the pans on medium heat to warm up. Then, create two gaps in the mixture in each pan and crack an egg into each gap.
Sprinkle with salt, cover, and cook on very gentle heat for 10–12 minutes, until the eggs are just set.
Sprinkle with chopped coriander and serve.

Variations

Add feta cheese or goat cheese on top for a creamy twist.
Add cooked chickpeas or lentils for extra protein and fiber.
Use different colored bell peppers for a more visually appealing dish.

Cooking Tips & Tricks

Make sure to cook the peppers and onions until they are caramelized to bring out their natural sweetness.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Use fresh herbs for the best flavor, but dried herbs can be substituted if needed.

Serving Suggestions

Shakshuka can be served with crusty bread, pita, or rice. It is also delicious with a side salad or some yogurt on the side.

Cooking Techniques

Make sure to cook the vegetables until they are soft and caramelized for the best flavor.

- Poach the eggs gently to ensure that the yolks are still runny.

Ingredient Substitutions

You can use canned tomatoes instead of fresh tomatoes if they are not in season.

- Substitute smoked paprika for the cayenne pepper for a smokier flavor.

Make Ahead Tips

The tomato and pepper mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before adding the eggs.

Presentation Ideas

Serve Shakshuka in individual frying pans for a rustic and charming presentation. Garnish with fresh herbs and a sprinkle of paprika for a pop of color.

Pairing Recommendations

Shakshuka pairs well with a crisp white wine or a refreshing mint tea. It also goes well with a side of hummus or tabbouleh.

Storage and Reheating Instructions

Leftover Shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stove until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Shakshuka is a good source of Vitamin C, Vitamin A, and Vitamin K.

Alergens

This recipe contains eggs.

Summary

Shakshuka is a nutritious dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Shakshuka is a delicious and nutritious dish that is perfect for any meal of the day. With its rich flavors and hearty ingredients, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer afternoon, and I was browsing through an old cookbook that belonged to my dear friend Sarah. As I flipped through the pages, a vibrant and enticing picture caught my eye. It was a dish called Shakshuka, a North African and Middle Eastern delicacy consisting of poached eggs in a spiced tomato and pepper sauce.

Intrigued by the exotic flavors and beautiful colors of the dish, I decided to give it a try. As I read through the ingredients and instructions, memories flooded back to me of my travels to Morocco and Israel, where I had sampled similar dishes. The aroma of cumin and paprika, the tanginess of tomatoes and peppers, and the richness of eggs all mingled together in my mind, creating a symphony of flavors that I knew I had to recreate in my own kitchen.

I set to work gathering the ingredients, chopping onions and peppers, crushing garlic, and measuring out spices. The kitchen was filled with the fragrant scents of cumin, paprika, and chili powder, transporting me back to the bustling markets of Marrakech and the lively streets of Tel Aviv. I could almost hear the calls of street vendors and the sound of bustling crowds as I stirred the spicy tomato sauce on the stove.

As the sauce simmered and thickened, I carefully cracked the eggs into the pan, watching as the whites turned opaque and the yolks remained runny. The vibrant colors of the red sauce and golden yolks contrasted beautifully, creating a visually stunning dish that was as pleasing to the eye as it was to the palate.

After a few minutes, the eggs were perfectly cooked, with the yolks still soft and runny. I sprinkled the dish with fresh parsley and a pinch of salt, then scooped it onto plates and served it with crusty bread for dipping. The first bite was a revelation - the spiciness of the sauce, the creaminess of the eggs, and the sweetness of the peppers all combined to create a harmonious blend of flavors that danced on my taste buds.

I savored each bite, reveling in the memories and experiences that had led me to this moment. From my travels to exotic lands to the friendships I had forged along the way, each experience had shaped me as a cook and as a person. And now, as I enjoyed this delicious Shakshuka in the comfort of my own home, I felt a deep sense of gratitude for the journey that had brought me here.

As I finished the last bite, I knew that this recipe would become a staple in my kitchen, a reminder of the incredible flavors and experiences that had inspired me to create it. And as I closed the cookbook and set it aside, I couldn't help but smile, knowing that the memory of this day would stay with me forever.