This is a one pan breakfast that is easy to make and tastes delicious!
I love this recipe!
When I was a boy my grandmother would go out to the chickens every morning and collect the fresh eggs.
If we were lucky, she would make us ‘bayd oo bundoora’ or eggs and tomatoes, in English.
The simplicity and freshness of this dish is what makes it so wonderful in my opinion.
Adding some crusty bread is a perfect combination!
What is Shakshuka?
Shakshuka is a dish considered a classic in North African and Middle Eastern cuisines.
Although the dish is usually consumed in the morning for breakfast, it is not uncommon to see it eaten anytime of the day.
Pinpointing the origins of this dish has been difficult due to food historians giving various theories.
Some believe the dish spread to Spain and the greater Middle East from Ottoman Turkey, while others think it originated in Morocco.
There is also a smaller group of food historians who believe the dish is from Yemen.
Shakshuka is made with eggs that are poached in a sauce consisting of tomatoes, chili peppers, and garlic.
It is usually spiced with cumin, paprika, cayenne pepper, and nutmeg.
Although these are the main spices used to make this dish there is still room for variation in the preparation method.
If you aren’t a garlic fan switch it with something you have on hand like onions or shallots.
How to Make Shakshuka
Shakshuka is a relatively easy dish to make as long as you have the necessary ingredients and cookware.
You start by sautéing onions and garlic in a large skillet until they are translucent and soft.
Be sure to keep your attention on the pan so that these ingredients don’t burn and prematurely ruin your dish.
Then stir in fresh diced tomatoes and chili pepper flakes, and season with salt and pepper.
Cover and let simmer on a low heat until the tomatoes are cooked and soft, and resemble a tomato sauce.
While the tomatoes and onions cook, crack eggs into a bowl.
Using a wooden spoon, make a small nest in the tomato mixture and pour in one egg.
Continue with this until you have added all the eggs being sure not to cook eggs too close together.
Finally you will cover and cook the eggs until they are poached.
The common rule for poaching eggs is to cook:
- 2 minutes for runny eggs
- 3 minutes for a set white with a runny yolk
- 4 minutes for a more well-done egg with a yolk that’s still soft
To make sure your eggs are poached to your liking using a timer.
If you want a healthier option, you can use just egg whites instead.
Nothing but the goodness of the fresh food itself.
A fantastically healthy alternative to poaching eggs!
What to Serve with Shakshuka
There is a large variation of foods that can be served alongside Shakshuka.
When served with breakfast, Shakshuka is normally paired with a bread like Pita or Challah.
Other side pairing options include a French baguette, sourdough bread, bagels or even tortilla chips if you have some lying around.
However, if Shakshuka is being made for dinner it can be served with a light side dish.
Even a muhammara would not be something unusual to pair with Shakshuka.
At the end of the day since Shakshuka is such a versatile dish it can really be served with whatever side dish you like, you are the one eating it after all!
The magical thing about this dish is that it only takes a few ingredients to create a really hearty meal that can be enjoyed any time of the day.
It’s also really easy to make.
One pan meals are hard to beat.
And it’s completely versatile.
If you like things a little spicer, just add a little more chili.
Equipment I Used:
- Heat oil into large pan over medium heat. Add onions and garlic and cook until soft and translucent.
- Stir in tomatoes, salt and chili flakes.
- Cover and simmer until until tomatoes have somewhat softened.
- Crack eggs into a bowl while tomatoes and onions cook. Using a wooden spoon, make a small nest in the mixture and pour in one egg. Continue with this until you have added all the eggs being sure not to cook eggs too close together.
- Cover and cook a few minutes more until eggs are poached.