Shakshuka is an Arabic preparation of eggs poached on a bed of saucy tomatoes, peppers and onions – a very delightful brunch recipe with very less work!
Whenever I discover recipes like this Shakshuka, I feel as if I have discovered a new life! Honestly! Recipes like frittatas, stir-fries and now this new addition – shakshuka make my life so easy as well as enjoyable at the same time that I can’t thank them enough!
I learned this recipe of Shakshuka some time back during my YouTube classes and it got hinged to my brain. I got many occasions to make this Shakshuka at home thanks to my egg-lover husband and finally we could photograph it to put it up here.
I have religiously dedicated one hour per day for my youtube classes. This is the time when I learn as much as I can by browsing through zillions of videos from all over the world. And I so love it!
Without this amazingly simple but wonderful experience I wouldn’t have come this far with my blog. My learning & training have been possible all thanks to this awesome place called YouTube! Starting from ‘how to make a pie-crust’ to that perfect ‘crème caramel’!
My inclination towards cooking had surfaced during a very young age of mine. That day is still so very clear on my mind when I was trying to operate the grinder on my own to make spinach paste and a few seconds later the walls turned all green!
Though my Palak Paneer didn’t materialize that day, but finally I have learned my way out! And trust me, this journey has been remarkable so far!
I had no clue where this name originated from or what its meaning could be! Wikipedia says “Shakshouka means “a mixture” in Tunisian Arabic”; but for me it simply means ‘double-delight’ – easy to make and tasty to eat!
This shakshuka looks really good and tastes even better. The colorful combination of onions, bell peppers and tomatoes topped with white poached eggs seems like an artist’s canvas, isn’t it?
Oops! Okay! Before I bring in more metaphor, let’s get to the Shakshuka recipe and start cooking!
- Eggs – 4
- White onion – 1, medium
- Garlic – 3 to 4 cloves, minced
- Red bell pepper – 1, medium
- Green bell pepper – 1 medium
- Tomato – 4, medium
- Chilli flakes – 1 tsp [You can substitute this with paprika]
- Salt and black pepper to taste
- Freshly chopped cilantro – a handful
- Olive oil – 2 tbsp
- Slice the white onion into strips. Cut the bell pepper into half inch squares. Deseed the tomatoes and cut into similar sized squares as of bell peppers.
- Heat the olive oil in a non-stick shallow frying pan. add the minced garlic and saute for couple of seconds until fragrant.
- When the oil is hot, add the sliced onions and both red & green bell peppers. Saute them on medium-low heat till are soft and lightly browned. This would take about 10 to 15 minutes.
- Next add the chopped tomatoes and stir them in. Season with salt and pepper to taste. Cover and cook till the tomatoes are cooked down and all mushy about 8 to 10 more minutes.
- One all the vegetables have turned soft, roughly make 4 indentations for placing the eggs.
- Now crack one egg at a time in a small bowl. Carefully lower each egg into each dents.
- Cover and cook the eggs until the egg whites are firm but the yolks are still little runny. This will take about 5 to 10 minutes on low heat.
- Once done, scoop out each egg with generous amount of the tomato-bell pepper sauce per serving, garnish with some fresh chopped cilantro and serve hot!