Shakshouka (Shakshuka)

Shakshuka, also spelled Shakshouka, is a flavorful and popular North African and Middle Eastern dish that is known for its heartiness and versatility, making it a beloved choice for breakfast, brunch, or even dinner.

This hot, hearty dish is based on a garlic and onion tomato sauce, seasoned with cumin and hot pepper, topped with a hard boiled or fried egg, and garnished with parsley. This dish, prepared by frying different vegetables, is often accompanied by yogurt and is both easy to prepare and incredibly delicious.

Shakshuka can be customized to suit individual preferences and regional variations. Some variations include crumbled feta cheese, olives, spinach, or merguez sausage. It is often garnished with fresh herbs, such as cilantro or parsley, and a drizzle of olive oil to enhance its presentation and taste.

How to Make Shakshuka

Begin by dicing the onion and red peppers, then sauté them in a hot pan with a small amount of olive oil. Once they begin to soften and develop a lovely aroma, introduce the minced garlic, cumin, and paprika, and don’t forget to season it with a pinch of salt and a dash of pepper.

Now, incorporate the canned tomatoes and pour in half a cup of water, giving everything a good stir to meld the flavors. Allow the mixture to come to a gentle boil before reducing the heat. Once it reaches a gentle simmer, it’s time to crack the eggs gently over the top of the mixture, sprinkle with chopped parsley, and cover the pan. Let it cook until the eggs are set to your liking.

To enjoy this delightful dish, serve it alongside some pita bread, and you’re in for a tasty treat.

Shakshouka (Shakshuka)

Razvan Stupar

Shakshouka is a great choice for a tasty and nutritious breakfast, brunch or lunch.

4.92 from 67 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine Israeli, Middle Eastern, Tunisian

Servings 6 servings

Ingredients

  

1x2x3x

• 6 eggs
• 1/2 onions
• 2 red peppers
• 1 tsp cumin
• 1 tsp paprika
• 1/2 garlic clove
• 1 can tomatoes
• 1 bunch of parsley
• 1 tbsp vegetable oil
• salt
• pepper

Instructions

 

• Dice the onion and red peppers and sauté pan with a little olive oil in a hot pan. Add the minced garlic, cumin, and paprika and season with salt and pepper.
• Add the canned tomatoes and half a cup of water and stir together.
• Bring to a boil and then reduce the heat. Once the mixture is gently simmering, crack the eggs on top, add the chopped parsley, and cover the pan. Cook until the eggs are cooked.
• Serve with pita bread.

Notes

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.