Shakshuka (Northern Africa)

Shakshuka (Northern Africa)

Shakshuka is a hearty breakfast dish of eggs poached in tomatoes, onion, olive oil, garlic and usually a pepper or two. It's simple, quick and absolutely delicious.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Main Course

Cuisine North African

Servings 4 Servings

Equipment

• Normal Kitchen Utensils

Ingredients

  

• 8 Eggs
• 2 Medium Onions Diced
• 1 14-15 Oz. Can Tomato Sauce
• 1 14-15 Oz. Can Diced Tomatoes
• 1 Red or Green Bell Pepper Diced (Optional)
• 1/4 C Olive Oil
• 8 Cloves Garlic Crushed and Chopped
• 1/2 tsp Crushed Red Pepper Plus More to Taste
• Parsley for Garnish (Optional)
• Salt and Pepper to Taste

Instructions

 

• Prepare the Onions, Garlic and (optional) bell pepper. For the garlic: peel the cloves, smash them, and then give them a rough chop into more manageable pieces.
  2 Medium Onions, 1 Red or Green Bell Pepper, 8 Cloves Garlic
• Heat the olive oil in a large skillet/pan over medium heat.
  1/4 C Olive Oil
• Add the onions and (optional) bell pepper, and cook 3-4 minutes, until the onions are translucent.
• Add the garlic and cook another minute.
• Add 1/2 tsp of salt, the crushed red pepper and both cans of tomatoes – including the juice of the diced tomatoes.
  1 14-15 Oz. Can Tomato Sauce, 1/2 tsp Crushed Red Pepper, Salt and Pepper to Taste, 1 14-15 Oz. Can Diced Tomatoes
• Cover and simmer 10 minutes, stirring occasionally, to allow the tomatoes to cook through.
• Taste the mixture for salt and pepper.
• With a spoon, make 8 holes in the mixture for the eggs. Spread them evenly across the pan. The holes do not have to reach the bottom of the pan. They simply need to make a sort of nest to keep the eggs from running everywhere.
  8 Eggs
• Crack one egg into each of the holes. Sprinkle each egg with a pinch of salt and pepper.
• Cover the pan and cook for 3-5 minutes, until the eggs are poached to your liking.

  Note: since it is difficult/impossible to stir the tomato mixture during this time, be sure to manage your heat so as not to burn the bottom of the mixture. Medium heat should be fine, but every stovetop is different. If the mixture seems a little dry, consider adding a Tbsp or two of water.
• Once the eggs are poached, remove the lid, add the (optional) parsley garnish and serve! This dish goes perfectly with some pita or toasted, crusty bread.
  Parsley for Garnish

Notes

There are so many ways to customize your Shakshuka. 

For a more Latin flair, try mixing in 1 tsp of cumin and garnishing with cilantro and a squeeze of lime. 

For a Mediterranean flavor, top it with some crumbled feta cheese.

If you like it spicier, add some jalapeño or harissa paste.  

For a little smoke, mix in 1 tsp of smoked paprika or a chipotle pepper. 

Keyword Egg, Garlic, Hearty, Oil, Olive, Onion, Poached, Tomato

Shakshuka is believed to have originated in the North African areas of Tunisia, Libya, Morocco and Algeria, and is rumored to date back all the way to the Ottoman Empire – when tomatoes arrived to the region as part of the Columbian Exchange.