Shakshuka..
The name alone makes you want to break into a dance, doesnt it? 🙂 So catchy.
“Hey, what’s for breakfast?”
”Shakshuka, baby.” 😀
Its so cool. I love it.
Do you know what’s cooler? It’s actually an African dish- North African to be precise. Believed to have originated in Tunisia, this dish is also popular in Egypt, Israel, and other parts of the middle east. The Arabic name shakshuka means ” all mixed up” which aptly describes the laid-back cooking style of this simple but hearty meal of eggs poached in a spicy tomato and pepper sauce. Traditionally, this dish can be had at any time of the day, from breakfast to dinner. I usually make it for breakfast.
This simple shakshuka recipe is a great way to have your eggs in a much more heart-friendly way. You only need a minimal amount of oil for this dish and the tomatoes, bell peppers, and spices are loaded with vitamins and anti-oxidants. And best of all, it’s all cooked in one pan, so less washing up after.Perfect for a lazy weekend morning.
Enjoy!
Simple Shakshuka
Course: Breakfast, Lunch, DinnerCuisine: African, North AfricanDifficulty: Easy, Beginner2
servings10
minutes20
minutes30
minutesShakshuka-eggs poached in a spicy tomato and bell pepper sauce.
Ingredients
2 Eggs
5 cloves of garlic
1/2 of a medium sized red onion
1/2 of medium sized bell peppers – Yellow and red
2 large tomatoes
1/2 tsp Paprika
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp ground black pepper (optional)
1/4 tsp cayenne pepper (optional)
A few sprigs of fresh coriander
2-3 tbsp Vegetable oil
Water
Salt to taste
1/2 tsp mchuzi mix ( optional)
- EQUIPMENT
Chopping board
Knife
Medium-sized pan ( I used a 25 cm diameter pan)
Small bowl
Cooking spoon
Mortar and pestle or garlic crasher
Directions
- Wash all the vegetables in clean water.
- Peel the garlic and pound / crush it to a coarse paste. Set aside.
- Finely chop the red onion, bell peppers, tomatoes, and coriander. Set aside.
- Place your pan on the stove and switch the stove on. Set it to medium heat. Add the oil to the pan.
- Once the oil warms up, add the garlic and red onion and stir. Let them cook until the garlic is fragrant and translucent.
- Add the spices ( omit the cayenne and black pepper if cooking for kids) and salt and stir, being careful not to let the turmeric burn.
- Next, add the chopped bell peppers and stir. Let them cook for 2-3 minutes until soft.
- Add the chopped tomatoes, stir and reduce the heat to low. Cover the pan and let the vegetables simmer until it forms a thick sauce. You can add a little water if it starts to stick or if the sauce is too thick.
- Once the sauce thickens, taste it to check if the salt is enough. At this stage, you can add the mchuzi mix if you like for added flavour and stir thoroughly to ensure its well blended in the sauce.
- Next, crack one egg in the small bowl ( do not beat it.) With the cooking spoon, make a small depression in the sauce and carefully slide the egg into the depression, being careful to keep it as intact as possible. Repeat this with the other egg in a different section of the sauce.
- Add the coriander on top and cover the pan. Let cook for 2-3 minutes or until the eggs are done to your liking.
- Serve hot with toast for breakfast or with chapati / rice for lunch or dinner. Enjoy!
Notes
- You can add fresh chopped mushrooms and grated cheese for a rich, creamier sauce.
