If you’re looking for a delicious and hearty Middle Eastern dish that can be enjoyed any time of the day, then Shakshuka is the recipe for you! This quintessential Middle Eastern dish features eggs poached in a slow-cooked tomato and red pepper sauce infused with the beautiful flavours of cumin, coriander, and spicy red chilies. It’s a warm, comforting meal perfect for breakfast, lunch, or dinner. I love serving it with crumbled feta cheese and warm pita bread on the side, making it a complete and satisfying meal. With just a few simple ingredients like olive oil, red onions, bell peppers, tomatoes, garlic, and some basic spices, you can create this flavorful and delicious dish in no time. So why not try Shakshuka and add some Middle Eastern flair to your next meal?
Basic Ingredients for Shakshuka
Olive oil: Used as the cooking fat to sauté the onions, peppers, and garlic and create a rich and flavorful tomato sauce.
Red Onions: Finely chopped and cooked until translucent, they add a sweet and mild onion flavour to the sauce.
Red or Green Bell Peppers: Finely chopped and sautéed with the onions, add a sweet and slightly smoky flavour to the sauce.
Tomatoes or Canned Chopped Tomatoes: Used to create the base of the sauce, they add a rich and tangy tomato flavour.
Tomato Paste: Adds depth of flavour and richness to the sauce.
Garlic: Minced and sautéed with the onions and peppers, it adds a pungent and aromatic flavour to the sauce.
Red Chili: Optional but adds a nice kick of heat to the sauce.
Chili Powder or Cayenne Pepper: Adds a spicy kick to the sauce.
Cumin: Adds a warm, earthy, and slightly nutty flavour to the sauce.
Paprika: Adds a smoky and slightly sweet flavour to the sauce.
Sugar: A pinch of sugar helps to balance the acidity of the tomatoes.
Black and White Pepper: Adds a subtle and mild peppery flavour to the sauce.
Salt: Essential to bring out the flavours in the dish.
Water: Used to thin out the sauce and create a better consistency for poaching the eggs.
Eggs: Poached on top of the sauce and provides a protein-rich component.
Fresh Coriander: Finely chopped and used as a garnish, it adds a new and slightly citrusy flavour.
Feta Cheese: Optional, but crumbled on top of the finished dish, it adds a salty and tangy flavour that complements the flavours of the sauce.
- 2 tbsp Olive oil
- 4 medium red onions, finely chopped
- 2 Red or green bellpeppers, finely chopped
- 2 medium tomatoes or 1can of chopped tomatoes
- 3 tbsp tomato paste
- 3 cloves garlic, minced
- 1 red chili, deseeded and finelyminced (optional)
- 1 tsp chilli powder orcayenne pepper
- 1 tsp cumin
- 1 tsp Paprika
- pinch sugar
- 1 tsp black pepper
- ½ white pepper
- 1 cup water
- 6 eggs
- ¼ cup fresh coriander,finely chopped
- ¼ feta cheese(optional)
- Heat oil and saute onions untiltranslucent in a large skillet or saucepan. Add the garlic and saute until the mixture is fragrant.
- Add red peppers andred chilli; saute until it has softened. Add chopped tomatoes, tomato paste, one cup of water, spices and sugar;leave to simmer on low, medium heat for about 20 minutes until it reduces. Season with salt and pepper. (Note: for a sweeter sauce, add more sugar,and for a spicy sauce, add more cayenne pepper)
- With a large spoon,create a little well near the perimeter of the pan and crack directly into it;repeat the same steps with the remaining eggs. Cover the pan and cook until preferred doneness. Tip: if you prefer the eggs to be runny,reduce the sauce more; if you like the eggs to be more well done, then the dressingcan be moister.
- Garnish with fresh parsleyand crumbled feta cheese. I usually make this dish for breakfast, but it canalso be served for lunch and dinner.