shakshuka

How To Cook/Prepare Shakshuka (Middle East & North Africa)

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Africa CuisineAsia CuisineBreakfastRecipesWorld Cuisines

Origin:
Shakshuka is a beloved dish in Middle Eastern and North African cuisine, with deep roots in the Maghreb region (Tunisia, Algeria, and Morocco). The name “Shakshuka” comes from the Arabic word meaning “a mixture,” perfectly describing its rich blend of tomatoes, peppers, onions, and spices. Historically, this dish was a staple among North African Jewish communities before spreading to Israel, Turkey, and other parts of the Middle East. Today, it is a breakfast favorite enjoyed worldwide, often served with pita or crusty bread.

Ingredients(serves 3-4 people)

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 large ripe tomatoes, chopped (or 1 can crushed tomatoes)
  • 1 tbsp tomato paste (optional, for deeper flavor)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ¼ tsp chili flakes (adjust to taste)
  • Salt and black pepper to taste
  • 4-5 large eggs
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1 tbsp harissa (optional, for extra spice)
  • Warm pita bread or crusty baguette (for serving)
  •  

Instructions:

  1. Sauté the Vegetables:
    • Heat olive oil in a large skillet over medium heat.
    • Add chopped onions and sauté until soft and translucent (about 3-4 minutes).
    • Stir in the diced bell pepper and cook for another 5 minutes until softened.
  2. Build the Flavor:
    • Add minced garlic, cumin, paprika, coriander, and chili flakes.
    • Stir for about 30 seconds until fragrant.
  3. Create the Tomato Base:
    • Stir in the chopped tomatoes (or canned tomatoes) and tomato paste.
    • Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens.
    • Season with salt and black pepper to taste.
    • If using harissa, add it at this stage for extra spice.
  4. Poach the Eggs:
    • Make small wells in the sauce with a spoon and carefully crack each egg into a well.
    • Cover the pan and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain slightly runny.
    • If you prefer firmer yolks, cook for an additional 2-3 minutes.
  5. Final Touches:
    • Sprinkle crumbled feta cheese over the dish (if using).
    • Garnish with freshly chopped parsley or cilantro for a burst of freshness.
  6. Serve:
    • Serve immediately with warm pita bread, naan, or a crusty baguette to scoop up the rich sauce.

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 15g
  • Carbohydrates: 20g
  • Fats: 18g
  • Fiber: 5g

Benefits

  • Rich in Antioxidants: Tomatoes provide lycopene, which supports heart health and reduces inflammation.
  • Protein-Packed: Eggs offer high-quality protein, essential for muscle repair and overall body function.
  • Gut-Friendly: Spices like cumin and coriander aid digestion and support gut health.
  • Heart-Healthy: Olive oil provides healthy monounsaturated fats that benefit cardiovascular health.

Tips

  • For extra depth of flavor, roast the tomatoes before adding them to the pan.
  • Add chickpeas for additional protein and fiber. For a creamier texture, stir in a spoonful of Greek yogurt before serving.
  • Pair with labneh, hummus, or olives for a more traditional Middle Eastern breakfast.
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