Shakshuka is an easy-to-make breakfast dish that is super healthy and packed with proteins. Spicy Tomato gravy with poached eggs makes it an ideal family-style breakfast that can be enjoyed by the entire family together.
Shakshuka for me is comfort food that is ready in less than 30 minutes and everything gets cooked in a single pot.
It is one of those dishes where all the family members gather around the table, not caring much to pick a separate plate. Tearing the bits from a large loaf of bread and dunking them straight into the saucepan, trying to get a bit of gravy and a bit of soft poached eggs along with endless talks and laughter.
Tips to make perfect Shakshuka
After the gravy simmers in slow flame, I slowly and carefully drop a whole egg into a small dent which I already made with the spatula. Without disturbing the eggs, I place the lid back and let it cook until the yolks have just set and the whites are soft and pillowy. This is how I like my Shakshuka for breakfast with toasted bread slices.
What is Shakshuka?
Shakshuka is mainly a Mediterranean dish originating from Tunisia, Yemen, and other Middle Eastern and North African Countries. Each country has its own variation.
The most common kind of variation is a rich tomato-based gravy with mild spices, and some prefer it to be hot and with extra chilies.
Shakshouka is also made with tomato and meat mince gravy along with poached eggs.
Shakshuka Ingredients
Eggs
Whole eggs are used for a regular shakshuka, moreover, if you are on a diet you can add only egg whites.
Onion & Garlic
Finely chop onion and garlic and also I like to use lots of garlic more than what is mentioned in the recipe.
Tomatoes
Use only fresh and ripe tomatoes along with some tomato puree. Tomato puree is completely optional, and it is used only to give volume and color.
Vegetables
Capsicum of any color can be used and also it is optional. Other vegetables that can be added to Shakshuka are potatoes, mushrooms, eggplants, etc. It is better to use any two of them at a time.
Spices
The basic spices used are chili powder or paprika, cumin powder, and black pepper powder. Apart from these spices, you can use any other similar kind of spice powder that suits your taste buds or style.
The secret of a good and tasty Shakshuka is, that it is made with fresh ingredients, minimal spices, and loads of love.
More Breakfast Recipes
Avocado & Mushroom Breakfast Toast
Foccacia with Cherry Tomatoes & Caramelized Onion
Shakshuka Video
Shakshouka
Ingredients
- 4 large eggs
- 2 medium onion finely chopped
- 2 medium tomatoes chopped
- 1 cup peeled and chopped potatoes in cubes optional
- 2 tablespoon finely chopped garlic
- 1 green chili cut into half lengthwise
- ½ green capsicum finely chopped
- ½ cup chopped spring onion
- 1 tablespoon tomato puree
- ½ teaspoon red chili powder or as per taste
- 1 teaspoon paprika powder
- ½ teaspoon cumin powder
- 1 teaspoon crushed black pepper
- ¾ teaspoon salt or as per taste
- 4 tablespoon vegetable oil or butter/olive oil
Instructions
- Heat the oil in a wide sauce pan. Add chopped garlic and fry for a few seconds, until the raw smell disappears and slightly changes color.
- Add sliced onion and sauté till pink and translucent followed by chopped capsicum, ½ teaspoon red chili powder, ½ teaspoon cumin powder, and 1 teaspoon paprika powder.
- Fry onion along with spices on low flame for a couple of minutes. Add a few drops of water if needed.
- Then add chopped tomatoes and cook till it softens, followed by chopped potatoes, green chilies, salt, and tomato puree. Stir well and place the lid. Cook the gravy on low flame for about 7 to 10 minutes along with some water if needed.
- Once the gravy is cooked, break and drop 3 or 4 whole eggs into the gravy by keeping an inch gap between each egg.
- Sprinkle freshly crushed black pepper over the eggs and cover the saucepan with a lid. Cook the eggs without stirring or breaking for 10 minutes on slow flame.
- Once the eggs are cooked, garnish with chopped spring onion and serve warm with bun or bread slices.
Video
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