Shakshuka is a flavorful, nourishing and comforting dish from Middle east and North Africa , in which eggs are gently poached in a mildly spiced sauce made of peppers, onions, tomatoes and garlic. Topped with fresh herbs and crushed red pepper flakes, this one pan dish is gluten free, ready in under 30 minutes and can be served as breakfast, lunch or dinner.
Originally from North Africa ,it is now popular through out Middle east. There are many variations, depending upon the region, some are made with fresh greens and some like to add cheese or meat! My recipe is a basic Shakshuka recipe in which a mildly spicy sauce is made with onions , garlic and peppers and flavored with spices like coriander, cumin ,smoked paprika and then topped with red pepper flakes and parsley. To make this dish extra special , you can add some sliced avocados on top . Best served with a crusty bread to mop up all the flavorful sauce.
Few Tips:
- Use a large pan with tight fitting lid. It is essential for even cooking of eggs.
- Let the sauce simmer for 10-15 minutes as thick sauce will be better for supporting the eggs.
- You can add spinach to make it more healthy or crumble some feta on top in the end!
Check out more Breakfast ideas:
Moonglet- Delhi style moong dal omelette
Almond Butter Chocolate overnight Oats
‘If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.‘
Course: Breakfast/Brunch Cuisine: Middle eastern Serves: 2-3
Ingredients:
- Onions: 2, medium, chopped finely
- Garlic cloves: 2, chopped finely
- Green Pepper: 1 , chopped
- Red Pepper: 1, chopped
- Tomatoes: 1 can of chopped tomatoes 400 gms(preferred) OR about 6-7 fresh tomatoes chopped +1/2 cup tomato sauce
- Eggs: 4
- Olive oil: 3 tbsp
- Coriander powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Smoked Paprika: 1 tsp
- Curry Powder: 1 tsp (optional )
- Red pepper flakes: a pinch
- Black Pepper: 1/2 tsp
- Salt : as per taste
- Harissa: 1 tbsp ( optional )
- Parsley, fresh: 1/4 cup, chopped
Method:
- Heat 3 tbsp olive oil over medium heat in a large non stick pan or skillet that has a good fitting lid.
- Add chopped onions and saute for a few minutes until they begin to soften. Add garlic and saute for 1-2 minutes more.
- Stir in peppers and cook until soft, about 5-6 minutes.
- Add tomatoes and mix nicely. Next, reduce the heat to medium low and add coriander powder, cumin powder, paprika, salt , pepper , harissa paste and curry powder (if using).
- Cover and let it simmer for about 10-12 minutes. Check if the sauce has thickened , taste and adjust the seasoning.
- Next, using a spoon make 4 wells or dips in the sauce, making sure the wells are evenly spaced out. Gently crack an egg into each indentation, directly into the tomato sauce.
- Cover the pan and cook on low heat for 5-8 minutes until the eggs whites are set. The timing will depend on how runny you like your yolks. If you like the eggs runny, cook for 4-5 minutes.
- Keep an eye on the sauce, as if it reduces too much it might burn.
- Sprinkle with chopped parsley and red pepper flakes. Serve with sliced avocados and crusty bread for scooping the sauce.
- Enjoy!!