Shakshuka
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Fun to say (shak-shoo-ka!) and delicious to eat. Eggs poached in a spicy tomato sauce.
Tunisia is credited as the original home for this dish, but it is now common in different forms throughout the Mediterranean. The name in Arabic means “mixed-up” or something like that.
It can be a breakfast food since it has eggs in it, but because of the prep time and cooking time involved I’d rather have it for lunch or dinner. The optional ingredients are non-traditional to the original but fit well in the flavor profile.
Shakshuka
Category
Breakfast
Other Dishes
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- ¼ cup Olive Oil
- 1 large onion, diced
- 2-3 garlic cloves, minced
- Kosher salt
- 1-2 bell peppers, diced
- ½ cup of sliced mushrooms (optional)
- ½ cup of kalamata olives (optional)
- 1 seeded jalapeno pepper, diced (optional)
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp Turmeric
- ½ tsp of red pepper flakes or hot sauce (optional)
- 28-32 oz of crushed tomatoes
- ½ cup chicken broth
- 6-8 eggs (you’ll need a large skillet)
- Salt & black pepper to taste
- Feta cheese and parsley or cilantro to garnish
- Toasted French bread slices for serving
Instructions
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large skillet.
- Add the onions and a generous sprinkle of salt and cook over medium high heat until they reduce and brown.
- Add the peppers and any additional ingredients and cook until tender.
- Add the garlic and spices to bloom the flavors in the oil.
- Add the tomatoes and the broth, and simmer for 15-20 minutes. You want it thick enough that you can put divots in the sauce for the eggs to sit in.
- Taste and adjust for seasoning.
- Crack the eggs into cups first so they are easy to pour into the sauce.
- Make divots in the sauce for the eggs with the back of a serving spoon, and then pour the eggs into the divots.
- Sprinkle the eggs with some salt and pepper.
- Cover the pan and finish on the stove top, or uncovered in the oven for 8-12 minutes until desired doneness.
- Sprinkle with feta and cilantro or parsley before serving.
- Scoop sauce and egg into a bowl and serve with a slice of toasted French bread for dipping.