This is a one pan breakfast called Shakshuka 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!
This is a go-to recipe in our house when we’re feeling like our ordinary breakfast just won’t cut it.
We’re normally on the same page that we’re bored of eggs.
This dish really adds depth and flavor to your ordinary breakfast.
If it seems too time consuming to make fresh on a busy morning, plan ahead.
We normally have a tub of peeled garlic and a bag of chopped onions.
Alternatively, I try to make double this recipe and freeze any leftover.
That way I can just take it out the night before or quickly defrost it in the microwave the same morning.
You just can’t beat the richness of the tomatoes with the creamy poached eggs to get you going in the morning.
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.
Wherever it came from, we love it in the Middle East and it’s one of our most popular dishes around the world.
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.
The great thing about cooking is that you can make it to your tasting.
So be brave and experiment!
How to Make Shakshuka
Shakshuka is a relatively easy dish to make as long as you have the necessary ingredients and cookware.
If you want, you can also add some bell pepper for some extra flavor.
The first step is to add the onion and sauté them with garlic and oil in a large skillet.
Cook over a medium heat 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.
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, use a timer.
It’s the best way to make sure you get the eggs you desire.
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.
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.
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!
But it’s just as enjoyable by itself as well.
Just a nice big steaming bowl of shakshuka is enough for me!
Although, I haven’t been quiet about my love of bread so I’m always tempted by some delicious, freshly baked bread.
The magical thing about this dish is that it only takes a few ingredients to create.
And it’s 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:
I hope you enjoy making this dish!
It’s become more and more popular in recent years.
I can’t think of one brunch place I’ve been to where I haven’t seen this as an option!
But you don’t have to go out for brunch in order to enjoy this delicious breakfast.
Give it a go on your next morning off.
I promise it will become one of your go-to breakfasts like it has mine.
Let me know in the comments below if you try my recipe.
Or if you have a recipe of your own that you would like to share!
I would love to hear if you have a special ingredient that you favor.
- 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.