Annika Eats

Shakshuka

This tomato based recipe is filled with spices, bell peppers, feta cheese and poached eggs. It is perfect for breakfast but also delicious as a meal during the day. A good start to the season of Ramadan. 

The origin of this recipe can be traced back to Ottoman Empire in North Africa but it certainly in debatable as there are many suggestions of its existence in Yemen. So it is based from Israel, Africa or more importantly which part of the middle east region we do not know for sure. But this post is not a history session on the dish, it is an ode to one of the best breakfast dishes that exist. I cannot stress on this enough. I absolutely love having this with some pita bread but my mum loves with with crusty bread such as baguette or a good sourdough. 

With the season of Ramadan up on us, this recipe is simple to prepare, a great crowd pleaser, delicious and needs very little time to make. Hence it only seemed right to start my YouTube ramadan series with a good Shakshuka recipe. What this recipe is, is, a tomato based sauce that is filled with red bell peppers, onions, garlic, spices, harissa paste and tomato paste. Eggs are poached in this sauce and the dish is garnished with fresh herbs, feta cheese and served with bread. 

What ingredients do we need to make the Shakshuka?

To make this recipe we need chopped canned tomatoes, red bell peppers, onions, garlic, cumin powder, cayenne/paprika powder, chili flakes, harissa paste, tomato paste, whole eggs, fresh herbs such as coriander and parsley, crumbled up feta cheese and a good amount of black pepper. 

What equipment do you need to make the Shakshuka?

I used a large sauté pan you can use any shallow skillet/frying pan to make the sauce and poach the eggs in it. You would also need a chopping board with knife for the onions, bell peppers and garlic.

What substitutes can you use to make the Shakshuka?

Canned tomatoes –

I prefer using canned here as it is less sour but you could use freshly chopped tomatoes. If doing so make sure to taste the tomatoes to see how sour they are as you might need to add some honey to balance it out with the sweetness. 

Harissa paste – 

If you do not have access to this paste, leave it out but I love the earthy flavor it adds to the dish. 

How to make the Shakshuka?

Place the sauté pan on medium heat. Add some oil and add the chopped onion and garlic into the pan. Let it cook down. Add the bell peppers and cook until slightly softened. Add the spices and cook again for a couple of mins until dry. Add the harissa and tomato paste and cook for a min before adding the canned tomatoes and water. Season with salt and pepper before letting it cook down on low heat for a few minus. Once the sauce has become a little thicker and is bubbling, crack four eggs once by one and gently drop them into the tomato sauce mixture. Cover the pan with a lid leaving a small gap for the steam to escape and cook until the desired doneness of your eggs. I like mine runny so I cooked it for 5 mins. Remove from the heat, garnish with fresh herbs, feta and olive oil. Serve with pita bread. 

How long can you store the Shakshuka?

You can make the tomato based sauce ahead of time and store it in containers in the fridge for up to 1 week. And in the freezer for upto 1 month. However once the eggs have been poached in the sauce I would recommend serving and consuming this immediately. 

Now that we have talked about how to make this recipe. Let us cook this Shakshuka. Happy Cooking Ninjas!

Shakshuka

This tomato based recipe is filled with spices, bell peppers, feta cheese and poached eggs. It is perfect for breakfast but also delicious as a meal during the day. A good start to the season of Ramadan.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Appetizer, Main Course, tea time, Brunch, Iftar, Suhoor
Cuisine Middle Eastern, Israeli, African, Arabic
Servings 4 people

Equipment

  • Large saute pan
  • Spatula
  • Chopping board
  • Knife

Ingredients
  

  • 2 tbsp Olive oil
  • 1 Onion
  • 1 Red bell pepper
  • 3 Garlic cloves
  • 2 tbsp Tomato paste
  • 2 tbsp Harissa paste
  • 1 tsp Cumin powder
  • 1/2 tsp Cayenne
  • 1/4 Chili flakes
  • 1 can Tomato chopped
  • 1 cup water
  • 4 Eggs

Garnish

  • Fresh Coriander
  • Feta

Serve with

  • Pita bread

Instructions
 

  • In a sauté pan on medium heat add some olive oil and add the chopped onion and garlic into the pan. Let it cook down until soft and translucent. Add the bell peppers and cook until slightly softened.
  • Add the spices and cook again for a couple of mins until dry. Add the harissa and tomato paste and cook for a min before adding the canned tomatoes and water. Season with salt and pepper before letting it cook down on low heat for a few minus.
  • Once the sauce has become a little thicker and is bubbling, crack four eggs once by one and gently drop them into the tomato sauce mixture. Cover the pan with a lid leaving a small gap for the steam to escape and cook until the desired doneness of your eggs. I like mine runny so I cooked it for 5 mins.
  • Remove from the heat, garnish with fresh herbs, feta and olive oil. Serve with pita bread.

Notes

  • If the sauce is too thick add some more water and let it cook on low heat. If it is too thin cook it on high heat until thickened.
  • Once it is cooked, serve immediately as the eggs will continue cooking in the heat of the sauce.

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