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 today’s Shakshuka, I feel like I have hit a jackpot! Honestly! Recipes like frittatas, quiche and now this shakshuka, make my life so easy as well as pleasurable at the same time that I can’t thank my love for cooking enough!
Today’s recipe on offer is Shakshuka, which is not only delightfully tasty but also aesthetically pleasing to eyes, is a classic from Arabic cuisine! And since it is a dish where egg is the star ingredient, it goes without saying that my better half instantly fell for it!
Among all edible items in the world, my partner in crime prefers eggs the most! Hence any egg recipe I discover is materialized immediately in our kitchen. So is the case for shakshuka and I can’t be thankful enough!
Egg is a brilliant source of protein, so it is almost a daily consumable item for many of us. Once you are bored of eating omelet, boiled or scrambled eggs, this shakshuka will give you a breath of fresh air! This is an ideal recipe for perfect brunch on a beautiful weekend!
What is shakshuka?
Shakshuka is an Arabic recipe where whole eggs are slowly cooked on low heat over a bed of cooked tomatoes, onions and peppers. Eggs are cooked until the white is set but the yolk is still a little runny.
The colorful combination of onions, bell peppers and tomatoes topped with white poached eggs and shot with fresh coriander leaves in shakshuka seems like an artist’s canvas, doesn’t it?
I did a few Google searches to understand the literal meaning of shakshuka. Wikipedia says “Shakshouka means “a mixture” in Tunisian Arabic”; but honestly for me it simply means ‘double-delight’ – easy to make and tasty to eat! Sounds fun, right?
It is absolutely fun to make this shakshuka at home, especially on a lazy weekend when going out for brunch seems like too much of an effort and you prefer to cuddle on the couch instead while this tasty delight is simmering on the stove!
Shakshuka can also be a great option when you have friends over for breakfast or for quick chat; just consider two eggs per person and you can easily whip it up quickly without much of a fuss about estimating the quantity to make.
Ingredients for shakshuka
Let’s quickly check out the list of items needed to make shakshuka!
Eggs: Shakshuka is a dish where egg is its star ingredient! Use as much fresh eggs as you can possibly get.
Onion: Use red onions for the base of the sauce. Onions add sweetness and beautifully balance the tartness of tomatoes.
Tomato: Use vibrant red tomatoes which are fully ripe as that would give the best taste to your shakshuka.
Pro tip: If you have tomato paste handy, add a teaspoon of it to deepen the rich tomato flavor.
Garlic: Garlic is the primary aromatic used to infuse the olive oil in which your shakshuka would be cooked. This adds a subtle aroma which enhances the level of your dish from ordinary to gourmet!
Bell pepper/Capsicum: For bell peppers, you are at liberty to use pepper of any color of your choice. I used both green and red.
Chilli flakes: A good dash of chilli flakes would add the much needed kick to your brunch dish.
Olive oil: Olive oil is an ideal choice for making shakshuka. But if you don’t have olive oil handy, feel free to use any other flavorless vegetable oil.
Seasoning: Season your shakshuka with salt and pepper to perfection.
Coriander leaves: A handful of fresh coriander will add a burst of freshness and make it look aesthetically pleasing and appetizing!
How to make Shakshuka?
Shakshuka is an easy recipe and comes around very quickly. If you have a habit of meal prepping, this can be churned out in less than 15 minutes as you would have all chopped veggies ready.
Step 1: Cut the bell pepper into half inch squares. De-seed the tomatoes and cut into similar sized squares as of bell peppers.
Step 2: Heat the olive oil in a large non-stick shallow frying pan. Once the oil is slightly warm, add minced garlic and saute for a few seconds until fragrant but ensure not to burn.
Step 3: Next add the sliced onions and both red & green bell peppers. Saute them on medium-low heat till they are soft and lightly browned. This would take about 10 to 15 minutes.
Step 4: Now 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 for about 8 to 10 minutes.
Step 5: Once 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 drop each egg into each dent.
Step 6: Cover and cook the eggs until the egg whites are firm but the yolks are still a little runny. This will take about 5 to 10 minutes on low heat.
Step 7: Your shakshuka is ready to serve! Sprinkle chilli flakes, salt & pepper on top of eggs, scoop out 2 eggs per serving with a generous amount of tomato-bell pepper base, garnish with some fresh chopped cilantro and serve your shakshuka along with some crusty bread!
Other delicious brunch recipes from Flavor Quotient
- One Pan Pesto Chicken & Veggies
- Classic French Chicken Quiche
- Spinach and Ricotta Stuffed Chicken Breasts
- Eggs – 4
- Red onion – 1, large, thinly sliced
- 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 coriander leaves/cilantro – a handful
- Olive oil – 2 tbsp
- Cut the bell pepper into half inch squares. De-seed the tomatoes and cut them into similar sized squares as of bell peppers.
- Heat the olive oil in a large, non-stick shallow frying pan. Once the oil is slightly warm, add minced garlic and saute for a few seconds until fragrant.
- Next add the sliced onions and both red & green bell peppers. Saute them on medium-low heat till they are soft and lightly browned. This would take about 10 to 15 minutes.
- Now 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 for about 8 to 10 minutes.
- Once all the vegetables have turned soft & mushy, roughly make 4 indentations for placing the eggs.
- Now crack one egg at a time in a small bowl. Carefully drop each egg into each dent.
- Cover and cook the eggs until the egg whites are firm but the yolks are still a little runny. This will take about 5 to 10 minutes on low heat.
- Once done, scoop out 2 eggs with a generous amount of tomato-bell pepper sauce per serving, garnish with some freshly chopped coriander leaves aka cilantro and serve your shakshuka with some crusty bread! Enjoy!